At first glance, corn may seem odd in a dessert. But its sweet flavor and juicy texture make it all that a sherbet could ever dream of.
Cooking Light JULY 2000
Place the first 5 ingredients in a blender or food processor; process until smooth. Combine corn mixture and buttermilk in a large bowl; cover and chill 20 minutes.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
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