Any rule of thumb about how much syrup a 10" diameter mixing pan would reasonably process? Looking to do fairly small batches of maple cream, and have experimented so far with a small hand-cranked ice cream maker (too hard to turn and too small, but made nice cream); heavy duty kitchenaid mixer (tried both the dough hook and the paddle, lowest speed, but it seemed to go for a very long time before it went to cream).

I'm looking at a home made cream mixer with a 10" pan, and wonder about its capacity.
Thank you!