Store ice cream and sorbets in a sturdy airtight container with minimal headspace (this one is great).
Avoid putting ice cream or sorbet in the door of your freezer where temperatures fluctuate, and the thawing and refreezing of your ice cream can make it icy and grainy.
Place a piece of plastic wrap directly on the surface of the ice cream, which will prevent ice crystals from forming and will keep funky freezer odors at bay. This is particularly helpful as you eat the ice cream, increasing the air within the storage container.
Enjoy homemade ice cream and sorbets as quickly as possible. They’ll be at their best 1-3 days after you make them.