I know this has been discussed before, but I am approaching the problem from another angle: I don't have an ice cream machine.
So I made Alton Browns Philedelphia style ice cream
I made the base, put into a freezer bag, froze it for approximately 7 hours, removed it from the freezer, into a food processor for 30 seconds or until the texture was creamy and then back into the freezer where I kept it overnight.
The result was a very delicious ice cream. However, it melted very easily and I am wondering what I can do to prevent that. It is my understanding that fast melting is a result of too much overrun. But I didn't have a machine so the only overrun is the result of my food processor breaking up the crystals?
I might have stored the base for too long in the freezer. After 7 hours, a lot of crystallization has taken place and I could hear the blade in the food processor beating the crystals while the mixture was in there. For next time, I thought about storing the mixture in the food processor container and just put it into the food processor every 30-60 minutes while it is being frozen.
What can I do to prevent the rapid melting of the Philadelphia style ice cream, given that I don't incorporate an ice cream machine in my process?