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