Chill the Red Raspberry Variegate to 40º F. prior to use.
Add the White Chocolate Syrup to the ice cream mix in the freezer and freeze.
As the ice cream is being filled into the containers, sprinkle in the Raspberry Mini Cups and swirl in the Red Raspberry Variegate, turning the container occasionally to achieve uniform distribution of the ice cream, the cups and the variegate.
Note: A three-gallon container of ice cream requires 13 ounces of Raspberry Cups and 25 fluid ounces of Red Raspberry Variegate.
Storage: To insure maximum freshness, store the Mini Raspberry Cups in the freezer.