Melon and Pear Frozen Custard-Sorbet

Melon and Pear Frozen Custard-Sorbet

• • 1 1/2 pounds melon, peeled and chopped

  • 2 pears, peeled, cored and chopped

  • 6 egg yolks

  • 1/3 cup granulated sugar

  • 1 teaspoon vanilla

Place all ingredients in a blender and puree until smooth. Pour into a saucepan. Cook, stirring constantly, over medium-low heat, until thick enough to coat a spatula. Strain through a fine mesh strainer, pushing through as much liquid as possible.

Cover and chill overnight (or place the bowl of custard inside a larger bowl filled with ice water and stir until chilled). Freeze according to the manufacturer's instructions of your ice cream maker, then freeze until firm, 4-6 hours.

Yields 1 quart (about 6 servings)

Recipe from Curly Girl Kitchen