Chill the Chocolate Variegate to 40º F. prior to use.
Add the Coffee Background Flavor to the ice cream mix in the freezer and freeze.
. As the ice cream is being filled into the containers, swirl in the Chocolate Variegate and sprinkle in the Praline Pecans, turning the container occasionally to achieve uniform distribution of the ice cream, the variegate and the Praline Pecans.
Note: A three-gallon container of ice cream requires 25 fluid ounces of Chocolate Variegate and 19 ounces of Praline Pecans.
Storage: To insure maximum freshness, store the Praline Pecans in the freezer.