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Coverage of ice cream on this site is limited mainly to ice cream mix formulation, a fairly specialised topic, and generally mainly of interest to people interested in product development.
There are big differences between commercial ice cream manufacture and home or hobby ice cream making. Consequently expect differences in texture, melting properties and storage life between commercial and home produced ice cream.
https://www.uoguelph.ca/foodscience/book-page/ice-cream-ebook" rel="nofollow - Professor Doug Goff from the University of Guelf has an excellent website that describes the commercial manufacture of ice cream and outlines relevant science including the relationship between microstructure, production methods and functional properties.
If you produce ice cream for home use without using emulsifiers and stabilisers, adequate mixing, homogenisation, heat treatment, ageing there are likely to be some quality issues with your product and it is unlikely that this is the best place for you to post queries. A hobby site would probably be better.
Forum users with queries on textural, storage and fast melting ice cream problems may find the following references useful:
Baer, R.J., M.D.Wolkow and K.M. Kasperson (1997). Effect of emulsifiers on the body and texture of lowfat ice cream. J. Dairy Sci., 80: 3123-3132.
Baer, R.J., N. Krishnaswamy and K.M. Kasperson, (1999). Effect of emulsifiers and food gum on nonfat ice cream. J. Dairy Sci., 82: 1416-1424.
Goff, H.D (1997). Colloidal aspects of ice cream - a review. International Dairy Journal, 7, 363–373.
Muse, M.R. and R.W. Hartel, (2004). Ice cream structural elements that affect melting rate and hardness. J. Dairy Sci., 87: 1-10.
Rosalina, P., Sofian., Hartel, W. Richard (2004). Effects of overrun on structural and physical characteristics of ice cream. Int. Dairy J., 14(3): 255-262.
Sakurai, K., S. Kokub, K. Hakamata, M. Tomita and S. Yoshida, (1996). Effect of production conditions on ice cream melting resistance and hardness. Milchwissenschaft, 51(8): 451-454.
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