Should any of your concoctions remain uneaten, be sure to store them properly. The best containers will have tight-fitting seals and create suction when closed. Lock & Lock, Tupperware, and Rubbermaid are three companies that make quality containers for better freezer storage, and all are available in most groceries and big-box stores.
To ensure the best results, press a piece of plastic wrap tightly against the ice cream or sorbet in its container before freezing to prevent ice crystals from forming. Most frozen treats featured in this book can be frozen for 1–2 weeks with no discernible reduction in quality.
All homemade ice creams, sorbets, and other frozen desserts will benefit from being removed from the freezer 5–10 minutes before serving, as no artificial additives have been incorporated to keep them soft. A warm scoop (or knife for cakes and pies) that has been run under hot water and dried makes serving a breeze.