Chill the Chocolate Variegate to 40ºF. prior to use.
Add the Dutch Blend Chocolate Syrup and 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 Chocolate Coated Peanuts, turning the container occasionally to achieve uniform distribution of the ice cream, the variegate and the peanuts.
Note: A three-gallon container of ice cream requires 26 fluid ounces of Chocolate Variegate and 6 ounces of Chocolate Coated Peanuts.
Storage:To insure maximum freshness, store the Chocolate Coated Peanuts in the freezer.