I found 2-3 cups works great, and you can make as many successive batches as you want

So trust me, Don't try to freeze more than three cups, total, of mixture.

The second batch was a full 5 cups of cooked and chilled custard base, and froze in 42 minutes

I made frozen yogurt tonight in a 79F degree kitchen, and it was able to be scooped and hold its shape in 30 minutes.--Do not exceed 4 cups of mix in the bucket.

Okay...I actually add an extra cup of cream, and split it into two batches.

: one CUP is like two of high grade commercial and three of cheap generic supermarket so it is thick and creamy: will try cooked recipes in the next few weeks

It was only about 3 cups, and froze in 22 minutes