Chill the Apple Strudel Base to 40° F. prior to use.
Add the vanilla extract to the ice cream mix in the batch freezer and freeze.
As the ice cream is being filled into the containers, fold the Apple Strudel Base as a variegate, and sprinkle the Vanilla Cake Crunch, turning the container occasionally to achieve uniform distribution of the ice cream, the apples and the crunch.
Note: A three-gallon container of ice cream requires 16 ounces of Vanilla Cake Crunch and 20 fluid ounces of Apple Strudel Base. To insure maximum freshness, store the vanilla Cake Crunch in the freezer.