4 cups whole milk
2 2/3 cups frozen corn (about 10 ounces)
3/4 cups sugar
2 large egg yolks
2 teaspoons cornstarch

Directions:
In a blender, blend together 2 1/2 cups milk and all remaining ingredients until very smooth, about 1 minute. Pour half of corn mixture into a 5 quart saucepan and force remaining mixture through a sieve into pan, pressing on solids.

Stir in remaining 1 1/2 cups milk and bring to a boil, stirring. Simmer mixture, stirring constantly, until slightly thickened, about 2 minutes. Transfer mixture to a bowl and cool. Chill mixture, it's surface covered with wax paper, until cold, at least 2 hours, and up to 1 day.

Freeze mixture in an ice cream maker. Transfer sherbet to an airtight container and put in freezer to harden. Sherbet may be made 1 week ahead. Let sherbet soften slightly before serving.

Makes about 1 1/2 quarts.

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