Coconut-Corn Ice Cream with Brown-Sugar Syrup and Peanuts

Ingredients

• •2 teaspoons coriander seeds
• •1 cup dark brown sugar
• •½ teaspoons black peppercorns
• •1 pinch Kosher salt
• •6 ears corn
• •2 cans unsweetened coconut milk
• •¾ cup sweetened condensed milk
• •1 teaspoon kosher salt
• •1 cup salted roasted peanuts
• •1 teaspoon lime zest
• •
• •1 piece ice cream maker

Cooking Instructions

1. 1.

   Toast coriander seeds in a small dry skillet over medium heat, stirring often, until fragrant, 1-2 minutes. Transfer to a cutting board; crush with the bottom of a small pan or with a mortar and pestle.

   2 min

2. 2.

   Stir sugar and 1/3 cup water in a small saucepan over medium-low heat until sugar dissolves. Add coriander and peppercorns; season with salt. Bring to a simmer over medium heat. Simmer, swirling pan occasionally and brushing down sides with a wet pastry brush, until slightly thickened, about 5 minutes. Let cool. Strain; cover and chill for up to 1 month.

   20 min

3. 3.

   Using the large holes on a box grater, coarsely grate corn kernels from cobs into a large bowl; reserve cobs. Heat coconut milk in a large saucepan over medium heat until almost simmering. Add grated corn, corn cobs, and condensed milk; cook, stirring occasionally, until mixture barely begins to simmer, about 5 minutes. Remove from heat, cover, and let steep for 1 hour. Discard cobs.

   75 min

4. 4.

   Strain corn mixture through a fine-mesh sieve into a medium bowl, pressing on solids to extract as much liquid as possible; discard solids. Whisk in salt. Cover corn ice cream base; chill for at least 4 hours or overnight.

   240 min

5. 5.

   Process ice cream base in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container, cover, and freeze for at least 3 hours and up to 1 week.

   180 min

6. 6.

   Scoop ice cream into bowls. Drizzle some brown-sugar syrup over. Garnish with peanuts and lime zest.

   5 min