Chill the Caramel Fudge 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 Praline Pecans and swirl in the Caramel Fudge Variegate, turning the container occasionally to achieve uniform distribution of the ice cream, the pecans and the variegate.
Note: A three-gallon container of ice cream requires 22 ounces of Praline Pecans and 25 fluid ounces of Caramel Fudge Variegate.
Storage: To insure maximum freshness, store the Praline Pecans in the freezer.