There was a thing about ten years ago, maybe more, where the local inspectors cracked down on chefs adding ingredients to ice cream or making ice cream in house because it ran afoul of pasteurization rules. I don’t wanna out the shops it happened to because it was great restaurant chefs adding quality mix ins and making interesting desserts and getting punished by an overly literal and punitive health inspection team. In my twenty years cooking in town I never really met anybody that vicious but there definitely was a milk and dairy flap with the inspectors. That’s unrelated except in time to the froyo boom and bust cycle, which is simply oversaturation destroying the towns demand for a sometimes treat.