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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
Directions:View on Bon Appetit
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