Best Coconut Corn Ice Cream With Brown Sugar Syrup And Peanuts Recipes

Coconut Creamed Corn image

Provided by Food Network Kitchen

Time 15m

Yield 4-6

Number Of Ingredients 8

2 tablespoons vegetable oil
1 pound thawed frozen corn kernels
3 scallions (white and green parts), sliced
1/4 teaspoon crushed red pepper flakes
Kosher salt
1/2 cup coconut milk
1/2 cup fresh cilantro leaves, plus more, for serving
1 tablespoon cider vinegar

Steps:

Heat the oil in a large skillet over medium heat. Add the corn, scallions, red pepper flakes and 1/2 teaspoon salt and cook until softened, about 5 minutes. Add the coconut milk and 1/2 cup water and simmer until thickened, about 5 minutes. Remove from the heat and stir in the cilantro and vinegar. Transfer to a serving bowl and sprinkle with cilantro.

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

Provided by Andrea Reusing

Yield Makes 8 servings

Number Of Ingredients 16

Brown-sugar syrup:
2 teaspoons coriander seeds
1 cup (packed) dark brown sugar
1/2 teaspoons whole black peppercorns
Kosher salt
Ice cream:
6 ears of corn, husked
2 13.5-14-ounce cans unsweetened coconut milk
3/4 cup sweetened condensed milk
1 teaspoon kosher salt
Garnishes:
1 cup salted, roasted peanuts, coarsely chopped
Finely grated lime zest
Ingredient info: Canned unsweetened coconut milk can be found at Indian, Latin, and Southeast Asian markets and many supermarkets.
Special Equipment
An ice cream maker

Steps:

For brown-sugar syrup:
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. Add coriander and peppercorns; season with salt. Bring to a simmer over medium heat. Simmer, swirling pan occasionally and brushing down sides with a wet pastry brush, until slightly thickened, about 5 minutes. Let cool. Strain; cover and chill for up to 1 month.
For ice cream:
Using the large holes on a box grater, coarsely grate corn kernels from cobs into a large bowl; reserve cobs. Heat coconut milk in a large saucepan over medium heat until almost simmering. Add grated corn, corn cobs, and condensed milk; cook, stirring occasionally, until mixture barely begins to simmer, about 5 minutes. Remove from heat, cover, and let steep for 1 hour. Discard cobs.
Strain corn mixture through a fine-mesh sieve into a medium bowl, pressing on solids to extract as much liquid as possible; discard solids. Whisk in salt. Cover corn ice cream base; chill for at least 4 hours or overnight.
Process ice cream base in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container, cover, and freeze for at least 3 hours and up to 1 week.
For garnishes:
Scoop ice cream into bowls. Drizzle some brown-sugar syrup over. Garnish with peanuts and lime zest.