Add the Swiss Chocolate Syrup to the ice cream mix in the batch freezer and freeze.
Mix the peanuts, almonds and pecans together in a mixing bowl.
As the ice cream is being filled into the containers, sprinkle in the Mixed Nuts and layer the Wet Walnut Topping, turning the container occasionally to achieve uniform distribution of the ice cream, the nuts and the wet walnut topping.
Note:A three-gallon container of ice cream requires 17 ounces of Mixed Nuts and 9 ounces of Wet Walnut Topping. To insure maximum freshness, store the Nuts in the freezer.