Chill the Chunky Blueberry Variegate to 40º F. prior to use.
Add the Cheesecake Base 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 Chunky Blueberry Variegate, turning the container occasionally to achieve uniform distribution of the ice cream, the crunch and the variegate.
Note: A three-gallon container of ice cream requires 26 fluid ounces of Chunky Blueberry Variegate and 8 ounces of Graham Crunch. To insure maximum freshness, store the Graham Crunch in the freezer.