I received an ice cream maker for Christmas, and have been making a number of very good (if I do say so myself) different types. I'm going home in a few weeks and want to try and bring some back, but I'm not sure how to transport it. I am flying, so I would have to check a cooler of some sort, and was thinking dry ice? It needs to stay frozen for probably 5 hours. If it gets soft, I can of course just refreeze, but wanted to try my best! Any suggestions would be great.