Chill the Butter Fudge Variegate to 40º F. prior to use.
Add the Butter Caramel Flav-R-Base and 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 Butter Fudge Variegate and sprinkle in the Chocolate Crunch, 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 19 fluid ounces of Butter Fudge Variegate and 8 ounces of Chocolate Crunch Pieces.
Storage: To insure maximum freshness, store the Chocolate Crunch Pieces in the freezer.