Chill the Caramel Fudge Variegate to 40º F. prior to use.
Add the Vanilla to the ice cream mix in the freezer and freeze
As the ice cream is being filled into the containers, swirl in the Caramel Fudge Variegate and sprinkle in the Praline Pecans, turning the container occasionally to achieve uniform distribution of the ice cream, the caramel and the Praline Pecans.
Note: A three-gallon container of ice cream requires 25 fluid ounces of Caramel Fudge Variegate and 22 ounces of Praline Pecans.
Storage: To insure maximum freshness, store the Praline Pecans in the freezer.