Chill the Caramel Fudge Variegate to 40º F. prior to use.
Add the Praline Flav-R-Base to the ice cream mix in the freezer and freeze
Blend together the pecan pieces and the pie mix to form a blend.
As the ice cream is being filled into the containers, sprinkle in the mixture and swirl in the Caramel Fudge Variegate, turning the container occasionally to achieve uniform distribution of the ice cream, the pie mix and the caramel.
Note: A three-gallon container of ice cream requires 14 ounces of pecan pie mixture and 21 fluid ounces of Caramel Fudge Variegate.