Chill the Caramel Fudge 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, sprinkle in the Chocolate Butter Toffee and swirl in the Caramel Fudge Variegate, turning the container occasionally to achieve uniform distribution of the ice cream, the toffee and the caramel.
Note: A three-gallon container of ice cream requires 11 ounces of Chocolate Butter Toffee and 23 fluid ounces of Caramel Fudge Variegate.
Storage: To insure maximum freshness, store the Chocolate Butter Toffee in the freezer.