ICE-CREAM

The custard base must be made at least 4 hours ahead and can be prepared up to 2 days in advance. Store in an airtight container in the refrigerator. Whip the cream and freeze just before serving for best results.

Store finished ice cream in an airtight, freezer-safe container pressed with plastic wrap directly on the surface to prevent ice crystals. Freeze for up to 2 weeks. For best texture, let ice cream sit at room temperature for 5-10 minutes before scooping.