27ouncesMacadamia Nuts | Raosted and Salted (own source)
Chill the White Chocolate Background Syrup 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 White Chocolate Syrup and sprinkle in the macadamia nuts, turning the container occasionally to achieve uniform distribution of the ice cream, the white chocolate and the nuts.
Note: A three-gallon container of ice cream requires 25 fluid ounces of White Chocolate Syrup and 16 ounces of Macadamia Nuts.