Chill the Strawberry Ribbonette to 40ºF. prior to use.
Add the Strawberry Puree to the ice cream mix in the freezer and freeze.
As the ice cream is being filled into the containers, sprinkle in the Sugar Gem Squares and swirl in the Strawberry Ribbonette, turning the container occasionally to achieve uniform distribution of the ice cream, the squares and the ribbonette.
Note: A three-gallon container of ice cream requires 14 ounces of Sugar Gem Squares and 24 fluid ounces of Strawberry Ribbonette.
Storage: To insure maximum freshness, store the Sugar Gem Squares in the freezer.