Name: Coconut-Corn Ice Cream with Brown-Sugar Syrup and Peanuts
Yield: 8 Servings
Ingredients: 2 teaspoons coriander seeds; 1 cup (packed) dark brown sugar; ½ teaspoon whole black peppercorns; Kosher salt; 6 ears of corn, husked; 2 13.5–14-oz. cans unsweetened coconut milk; ¾ cup sweetened condensed milk; 1 teaspoon kosher salt; 1 cup salted, roasted peanuts, coarsely chopped; Finely grated lime zest

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“It’s not meant to be super sweet,” chef Andrea Reusing of Lantern in Chapel Hill, NC, says of this delicious, silken ice cream. “It’s a fun way to taste corn.” Using coconut milk in the base means there’s no need to make a custard.

Recipe notes