12ouncesButter Roasted and Salted Pecan Pieces | ZNT070
Chill the Caramel Variegate to 40º F. prior to use.
Add the Dutch Blend Chocolate Syrup to the ice cream mix in the freezer and freeze.
As the ice cream is being filled into the containers, swirl in the Caramel Fudge Variegate and sprinkle in the roasted pecans, turning the container occasionally to achieve uniform distribution of the ice cream, the caramel and the nuts.
Note: A three-gallon container of ice cream requires 26 fluid ounces of Caramel Fudge Variegate and 7 ounces of roasted pecans.