Ice cream is at its best when it is kept very cold and served slightly soft. A little care keeps every scoop as good as the first.
When it arrives. Put it straight into the freezer, at the back and not in the door, where the temperature swings every time it opens. Leave the dry ice in the box and do not touch it with bare hands.
Storing. Keep your freezer at minus 18 degrees or colder. An unopened tub keeps for 3 months. Once opened, press baking paper onto the surface, close the lid tightly and finish it within 2 weeks.
Serving. Take the tub out 5 minutes before scooping. Dip the scoop in warm water, shake it dry and pull it across the surface in long curls. Sorbets need 2 minutes less, cakes 10 minutes more.
What not to do. Never refreeze ice cream that has fully melted. If a tub has softened a little on the way home, it is fine to freeze again, though the texture will be a touch icier.