I know some frozen concoctions are best eaten straight from the ice cream machine, in the softer stage, and some benefit from being taken to a hard freeze. Of course, I know you always want to let ice cream sit out for a bit before serving if it's been in the freezer, and I know gelato is generally softer than custard-based ice cream. But which one will keep better if held overnight and then brought back to a softer stage with a 15 minute sit on the counter (or 30 in the fridge, I'm told). Other tips on storing and serving? What's the best kind of container in which to store homemade frozen desserts? Thanks.