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

Coconut-Corn Ice Cream with Brown-Sugar Syrup and Peanuts
Photo by Jason Lowe


  • 2 teaspoons coriander seeds
  • ¾ cup sweetened condensed milk
  • An ice cream maker
  • 1 cup packed dark brown sugar
  • ½ teaspoons whole black peppercorns
  • Kosher salt
  • 2 13.5-14-ounce cans unsweetened coconut milk
  • + 5 more ingredients
    • 6 ears corn
    • 1 teaspoon kosher salt
    • 1 cup salted, roasted peanuts
    • Finely grated lime zest
    • Canned unsweetened coconut milk can be found at Indian, Latin, and Southeast Asian markets and many supermarkets.

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. Stir sugar and 1/3 cup water in a small saucepan over medium-low heat until sugar dissolves. A...

View full recipe at Epicurious


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