Coconut-Corn Ice Cream with Brown-Sugar Syrup and Peanuts
- 2 teaspoons coriander seeds
- 1 cup (packed) dark brown sugar
- 1/2 teaspoon whole black peppercorns
- Kosher salt
- 6 ears of corn, husked
- 2 13.5–14-oz. cans unsweetened coconut milk
- 3/4 cup sweetened condensed milk
- 1 teaspoon kosher salt
- 1 cup salted, roasted peanuts, coarsely chopped
- Finely grated lime zest
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Corn (6 ears)
- Lime, zest (1)
- Peanuts, salted roasted (1 cup)
- Canned Goods
- 13.5-14-oz. cans unsweetened coconut milk, unsweetened (2)
- Cooking & Baking
- Brown sugar, packed dark (1 cup)
- Coriander seeds (2 teaspoons)
- Kosher salt (1)
- Kosher salt (1 teaspoon)
- Peppercorns, whole black (1/2 teaspoon)
- Dairy
- Condensed milk, sweetened (3/4 cup)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published July 26, 2012 (6 months ago).
41 people saved this recipe.
