In a saucepan, stir together the half-and-half and sugar over medium-low heat until sugar dissolves. Add the egg yolks one at a time to the mixture to form a custard, stirring constantly so the eggs do not curdle. Remove from heat and let cool. Stir in heavy cream and mango puree. Freeze in an ice cream freezer per manufacturer directions.
Note: you can substitute other berry or fruit purees in this recipe.