Chill the Chocolate Variegate to 40º F. prior to use.
Add the Caramel Syrup to the ice cream mix in the freezer and freeze.
As the ice cream is being filled into the containers, sprinkle in the Chocolate Almond Clusters and swirl in the Chocolate Variegate, turning the container occasionally to achieve uniform distribution of the ice cream, the almonds and the variegate.
Note: A three-gallon container of ice cream requires 19 ounces of Chocolate Almond Clusters and 22 fluid ounces of Chocolate Variegate.
Storage: To insure maximum freshness, store the Chocolate Almond Clusters in the freezer.