Chill the Red Raspberry Variegate to 40º F. prior to use.
Add the Cheesecake Base to the ice cream mix in the freezer and freeze.
As the ice cream is being filled into the containers, swirl in the Red Raspberry Variegate and sprinkle in the Graham Crunch, turning the container occasionally to achieve uniform distribution of the ice cream, the variegate and the crunch.
Note: A three-gallon container of ice cream requires 26 fluid ounces of Red Raspberry Variegate and 7 ounces of Graham Crunch
Storage: To insure maximum freshness, store the Graham Crunch Pieces in the freezer.