Chill the Caramel Fudge Variegate to 40º F. prior to use.
Add the French Silk Chocolate Syrup to the ice cream mix in the freezer and freeze.
As the ice cream is being filled into the containers, sprinkle in the Chocolate Flakes, cashews and swirl in the Caramel Fudge Variegate, turning the container occasionally to achieve uniform distribution of the ice cream, the blend and the variegate.
Note: A three-gallon container of ice cream requires 13 ounces of Chocolate Flakes and 19 ounces of Caramel Fudge Variegate.
Storage: To insure maximum freshness, store the Chocolate Flakes in the freezer.