Summer Corn Sorbet

Directions

1. 1
   Drag tines of fork through kernels on corn ears to break up.
2. 2
   Place corn ears in large saucepan, and cover with 8 cups water.
3. 3
   Bring to a boil, reduce heat to medium, and boil, covered, 5 minutes.
4. 4
   Let corn cool in cooking water.
5. 5
   Slice kernels from corn ears, and discard cobs.
6. 6
   Reserve cooking water.
7. 7
   Place corn kernels in bowl of food processor with 2 cups cooking water, and puree 2 to 3 minutes, or until kernels are finely chopped.
8. 8
   Transfer in batches to sieve over large bowl, and strain out corn liquid, pressing on solids to release juices.
9. 9
   Strain liquid again to remove any bits of corn, and discard solids.
10. 10
    Add enough cooking liquid to make 3 1/2 cups, then stir in agave nectar and salt.
11. 11
    Chill in refrigerator until cold, then churn in ice cream maker according to manufacturers directions.
12. 12
    Transfer to 1-quart container, and freeze.