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

Name: Coconut-Corn Ice Cream with Brown-Sugar Syrup and Peanuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons whole black peppercorns; 2 teaspoons coriander seeds; 237 milliliters (packed) dark brown sugar; 6 ears of corn, husked; 1 teaspoon kosher salt; 8 servings Finely grated lime zest; 237 milliliters salted, roasted peanuts, coarsely chopped; 177 milliliters sweetened condensed milk; 765 grams unsweetened coconut milk

For $1.75 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 583 calories, 12g of protein, and 35g of fat. It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up kosher salt, coconut milk, brown sugar, and a few other things to make it today. It is perfect for Summer. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Toast corianderseeds in a small dry skillet over mediumheat, stirring often, until fragrant, 1-2minutes.

Ingredients you will need

Toast

Equipment you will use

Frying Pan

Transfer to a cutting board; crushwith the bottom of a small pan or with amortar and pestle.

Equipment you will use

Cutting Board

Mortar And Pestle

Frying Pan

Stir sugar and 1/3 cup water in a smallsaucepan over medium-low heat until sugardissolves.

Ingredients you will need

Sugar

Water

Add coriander and peppercorns;season with salt. Bring to a simmer overmedium heat. Simmer, swirling panoccasionally and brushing down sides witha wet pastry brush, until slightly thickened,about 5 minutes.

Ingredients you will need

Peppercorns