Place a mixing bowl, preferably metal, inside another large bowl. Fill the bottom bowl with ice and water, but be careful that water cannot overflow into the bowl on top.

Divide all 4 types of berries into serving cups/glasses and evenly layer the berries. (Cut strawberries into quarters to make for easier sized bites) Chill serving dish/cups with berries until you're ready to serve them.

In a large saucepan: add the egg yolks, and sugar. Mix together thoroughly. Do not turn on heat under this pan yet!

In another large saucepan: add the Half & Half, vanilla, and salt. Turn heat on medium-heat until mixture reaches approximately 150-170 degrees(use an instant-read thermometer), or until you start to see small bubbles on the edges of the liquid.

Pour hot Half & Half mixture into the saucepan with the egg/sugar mixture. While pouring it be sure to whisk the two together! Pour all of the Half & Half mixture in, discard the pan quickly, and move the current saucepan (which now has all the ingredients in it) to the medium heat.

AT THIS POINT, DO NOT STOP STIRRING THE SAUCE! It's annoying, but if you stop stirring, the egg will cook and turn to scrambled egg. Continue to stir mixture throughly over medium-heat until sauce begins to thicken. You should notice the "waves" in the sauce moving slower.

When the sauce can "coat a spoon" (which is some kind of fancy-pants cooking term...but it works)...then take the sauce off the heat. Pour it into the top bowl that you put in an ice bath earlier. Continue to stir the sauce while it cools. The object is to now cool the sauce as quickly as possible. Once you have stirred in for a few minutes, transfer the bowl to the fridge to chill.

Note: Pour the sauce through a fine strainer if you want to remove any egg that might have cooked too much.

Pour chilled sauce over chilled berries in even increments. Garnish with a mint leaf, serve and enjoy!