How to… Store Ice Cream

Store homemade ice cream in plastic or metal freezerproof containers filled almost to the lid, allowing a little room for expansion when the ice cream freezes. Cover the surface of the ice cream with baking paper to stop crystals forming, then a lid.

Homemade ice creams made with raw eggs should be eaten in 2–3 days. Those without eggs will keep longer but their flavour may change as they age.