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

Ingredients

• 0.5 teaspoons peppercorns whole black
• 2 teaspoons coriander seeds 
• 1 cup t brown sugar dark packed ()
• 6  ears corn husked
• 1 teaspoon kosher salt 
• 8 servings lime zest finely grated
• 1 cup roasted peanuts salted coarsely chopped
• 0.8 cup condensed milk sweetened
• 27 ounce coconut milk unsweetened canned

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• mortar and pestle
• cutting board
• pastry brush

Directions

1. Toast corianderseeds in a small dry skillet over mediumheat, stirring often, until fragrant, 1-2minutes.
2. Transfer to a cutting board; crushwith the bottom of a small pan or with amortar and pestle.
3. Stir sugar and 1/3 cup water in a smallsaucepan over medium-low heat until sugardissolves.
4. 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.
5. Let cool. Strain; cover andchill for up to 1 month.
6. Using the large holes on a boxgrater, coarsely grate corn kernels fromcobs into a large bowl; reserve cobs.
7. Heatcoconut milk in a large saucepan overmedium heat until almost simmering.
8. Addgrated corn, corn cobs, and condensedmilk; cook, stirring occasionally, untilmixture barely begins to simmer, about5 minutes.
9. Remove from heat, cover, and letsteep for 1 hour. Discard cobs.
10. Strain corn mixture through a fine-meshsieve into a medium bowl, pressing onsolids to extract as much liquid as possible;discard solids.
11. Whisk in salt. Cover cornice cream base; chill for at least 4 hours orovernight.
12. Process ice cream base in an icecream maker according to manufacturer'sinstructions.
13. Transfer to an airtightcontainer, cover, and freeze for at least3 hours and up to 1 week.
14. Scoop ice cream into bowls.
15. Drizzle some brown-sugar syrup over.
16. Garnish with peanuts and lime zest.