Chill the Caramel Fudge Variegate to 40º F. prior to use.
Add the Vangold Vanilla to the ice cream mix in the freezer and freeze.
As the ice cream is being filled into the containers, sprinkle in the almonds and Fudge Pieces and swirl in the Caramel Fudge Variegate, turning the container occasionally to achieve uniform distribution of the ice cream, the almonds and the caramel.
Note: A three-gallon container of ice cream requires 8 ounces of almonds and 8 ounces of fudge pieces and 25 fluid ounces of Caramel Fudge Variegate.
Storage: To insure maximum freshness, store the almond and the fudge pieces in the freezer.