Warm the Thick Fudge Variegate to 80°F-90°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 Thick Fudge Variegate and sprinkle in the Chocolate Crunch Pieces, turning the container occasionally to achieve uniform distribution of the ice cream, the variegate and the crunch.
Note: A three-gallon container of ice cream requires 20 fluid ounces of Thick Fudge Variegate and 16 ounces of Chocolate Crunch Pieces.
Storage: To insure maximum freshness, store the Chocolate Crunch Pieces in the freezer.