Chill the Strawberry Ribbonette to 40º F. prior to use.
Add the French Custard Base and the Strawberry Background Flavor to the ice cream mix in the freezer and freeze.
As the ice cream is being filled into the containers, sprinkle in the Vanilla Cake Crunch and swirl in the Strawberry Ribbonette, turning the container occasionally to achieve uniform distribution of the ice cream, the cake crunch and the ribbonette.
Note: A three-gallon container of ice cream requires 8 ounces of Vanilla Cake Crunch and 21 fluid ounces of Strawberry Ribbonette.
Storage: To insure maximum freshness, store the Vanilla Cake Crunch in the freezer.