How much overrun do I get with a compressorless home ice cream machine? I started making my own ice cream this year. While the French type works quite well, I've been having trouble with American and Gelato types. 

I don't have an ice cream machine. I freeze small portions of icecream on a prefrozen wide porcelain plate. While a pinch of xanthan keeps the result reasonably smooth, the texture isn't great. It melts almost instantly, and when melted, it is as liquid as it was before - it turns to sweetened milk in my mouth even before I have swallowed it. 

So while I prefer denser ice cream, I think that some recipes were created with a lot of overrun in mind. I thought of trying the Serious eats idea and creating the overrun after the freezing. But first, I don't have a food processor, and don't think an immersion blender will be good enough. Second, it will melt while I am blending. 

I don't want to pay the money and simply don't have the space for a gelateria style ice cream machine with a compressor. I was wondering if the prefrozen churner type machines will help with my problem. 


How much overrun do they produce with a typical ice cream recipe (say 2/3 3.6%, 1/3 30% cream)? 
Does the texture suffer from the same problems (instant melting)? 


Edit 
Overrun is measured in percent. If 500 ml of mixture go into the machine and out come 750 ml of ice cream, this is 50% overrun (the air volume in the ice cream is 50% of the ice cream base volume).
I have a 1.5 qt cuisinart prefrozen-bowl style ice cream maker.

I haven't measured it specifically but eyeballing it I would say that my overrun is 50-75%.
I know that is a wide range but it seems to change depending on recipe, additions, and how long I let it churn.

My ice cream maker has performed well for 3 years now and I recommend it.

I suspect your instant melting problem may be because you are freezing the mixture on a flat surface it has too much surface area when you scrape it off. The serious eats experiment used ice cube trays which would help reduce this problem.

Personally I haven't done experiments to try and reduce overrun because I like overrun. The air gives a nice buffer that makes the product melt more slowly, gives a smoother texture, and makes it easier to taste added flavors. 

It also makes the ice cream less rich so I can eat more of it.