Chill the Caramel Fudge Variegate to 40º F. prior to use.
Add the Swiss 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 Flav-R-Flakes and swirl in the Caramel Fudge Variegate, turning the container occasionally to achieve uniform distribution of the ice cream, the flakes and the variegate.
Notes: A three-gallon container of ice cream requires 11 ounces of Chocolate Flav-R-Flakes and 23 ounces of Caramel Fudge Variegate.
Storage: To insure maximum freshness, store the Chocolate Flav-R-Flakes in the freezer.