Divide the Apple Strudel Base into equal portions, chilling half of it to 40°F. prior to use.
Add the remaining half to the ice cream mix in the batch freezer and freeze.
As the ice cream is being filled into the containers, sprinkle in the Graham Crunch and swirl in the Apple Strudel Base, turning the container occasionally to achieve uniform distribution of ice cream, apples, and Graham Crunch.
Note:A three-gallon container requires 11 ounces of Apple Strudel Base and 10 ounces of Graham Crunch. To insure maximum freshness, store the Graham Crunch in the freezer.