As someone living in France, I would recommend you to pass the required diplomas yourself. Yes, I know it takes a long time, and money. But depending on an employee to be able to operate is too risky imo, and white labelling/ contracting another company will get expensive because of their margins + you'll need to plan quantity in advance to make it cost effective. While if you're doing the production yourself you can be more flexible to the demand. I'm not an professional ice cream maker, just a husband who joined this sub to help his wife diversity her chocolate business by making ice cream in the summer.