The tip came from Serious Eats—it was #8 on a list of 10 tips for making homemade ice cream. Apparently, storing ice cream in shallow containers helps it keep its creamy consistency longer.
• Read the list at Serious Eats.
I actually store my ice cream in shallow containers. Not because I'm that innovative but because I have a bunch of wide, round take-out containers that I re-use, and they happen to be about two inches deep. I find that scooping ice cream is easier (you have more surface area, and it seems to get softer faster), but I can't really say whether or not the consistency is better than ice cream stored in a pint.
What do you think? Do gelato makers have the upper hand with their rectangular containers?