18 large California Fresh Eggs Yolks*
3 cups heavy cream
1 1/2 cups half and half cream
1 cup butter
1 cup sugar
2 tablespoons fresh ginger purée
1 tablespoon vanilla extract
2 mangos, sliced
1. Beat all ingredients, except vanilla and mango, together in top of double boiler.
2. Place over boiling water and stir constantly until mixture thickens and will coat a spoon. Remove from heat
3. Beat in vanilla.
4. Pour into serving dishes and refrigerate until set.
5. Garnish with mango slices just before serving.
8 1-cup servings or 11 6-ounce servings