Melon and Pear Frozen Custard-Sorbet
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