Chill the Chocolate Variegate to 40º F. prior to use.
Add the Espresso Flav-R-Base to the ice cream mix in the freezer and freeze.
As the ice cream is being filled into the containers, sprinkle in the Chocolate Crunch and swirl in the Chocolate Variegate, turning the container occasionally to achieve uniform distribution of the ice cream, the crunch and the variegate.
Note: A three-gallon container of ice cream requires 12 ounces of Chocolate Crunch and 20 fluid ounces of Chocolate Variegate.
Storage: To insure maximum freshness, store the Chocolate Crunch in the freezer.