Great recipe but I did make some changes based on my preferences. I have a six quart White Mountain so I always make a larger batch. For this recipe I used 2 qts heavy whipping cream, 2 qts Half & Half. Used one cup sugar for each quart of liquid. Used 1.5 egg yolks per qt of fluid. Heated the cream and H&H in a large pan. Placed the six yolks into a bowl and whipped 'em. When cream was about 160 I took a cup of it and slowly poured it into the whipped yolks while whipping them some more. This is called "Tempering". If you don't do this and pour the yolks into the hot mix you get an "Egg Flower Soup" effect. Pour eggs into cream and add sugar and salt (1/2 tsp per qt) while whisking. Heat until it coats spoon. Remove from heat and cool pan in sink of cool water. Pour mix into churn. Add 3 TBL MINT extract and green dye as needed. Taste mix and add more Mint if needed. Chill one hour in fridge before churn. I used Lindt or Geribaldi 72% cocoa bars. I put the in the freezer, makes them easier to chop. I think the bars are 3.5 oz each. They are about 8x3 inches. I add the chocolate about half way through the churning process.

Reviewed On: Sep. 4, 2011

A very good and impressive dish. I made a whole package of seasoned cubed stuffing, but the extra in a baking dish and served it as a side dish. I added some sage to the stuffing and lightly dusted the outside of the loin with it as well. I baked the loin in an elevated roasting dish and made gravy out of the drippings. Added some onion powder and garlic powder to the gravy to make it a bit more robust. I plan on making this again but will experiment a bit. Will cook up some wild rice/brown rice mushroom stuffing and try that. Something just a bit more earthy and less sweet.

Reviewed On: Oct. 24, 2010

This is a winner! Made mine with garlic powder and paprika. Tossed in a baggie and let it sit until ready to cook. I peeled the sweet potatoes until all the pale white was off the outsides and then sliced them about 3/4 inch thick. 400 degrees for an hour on a sprayed cookie sheet. Will be making this again.

Reviewed On: Feb. 28, 2010