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Place the egg yolks and sugar in a bain marie and cook until the yolks double in volume and slightly pale. Next add the cream and combine until smooth. Continue to cook over a bain marie for 10 minutes. Strain the mixture onto a large bowl and whisk in the Mango Puree to combine. Refrigerate for 45 minutes, then place the ice cream base into a large ice cream maker and churn for 30 minutes. Next add the mint and allow to churn for an additional 10 minutes. Remove the ice cream from the churner and place into desired mold. Garnish with balsamic pearls.
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