I don't store mine, only make it as we use it. If it put it in my freezer it freezes hard as a rock, whether it's a custard based recipe or simple. So I use a very simple recipe I can throw together in minutes and make a pint at a time: half and half or coconut milk, honey, vanilla, and sometimes cocoa powder whisked in or sliced strawberries, or a couple drops of mint oil and some choc chips. You can make vanilla and add mix ins when it's done for a variety all at once.
Glass cracks in the freezer if you seal it, liquids expand when they freeze. Metal or plastic would work if your recipe and your freezer don't make your ice cream rock solid, or closing after it freezes.