Storing Sorbet and Ice Cream

Sorbet and ice cream should always be kept an hour or two after churning to let the flavor mellow. The richer the mixture, the longer it can be stored before ice crystals start to form. Sugar inhibits crystallization, as do stabilizers such as gelatin and gum, often used in commercial preparations. Homemade frozen yogurt mixtures keep up to a week; plain ice creams can be frozen a month or more, while rich mixtures such as parfaits can be stored three months; light sorbets are best eaten within two to three hours, though they can be frozen up to two weeks with little change. However, a granita, with its slightly crunchy texture, must be served at once or it will start to solidify.