- 2 teaspoons coriander seeds
- 1 cup (packed) dark brown sugar
- 1/2 teaspoons whole black peppercorns
- Kosher salt
- 6 ears of corn, husked
- 2 13.5-14-ounce 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
- Special equipment: An ice cream maker
- Ingredient info: Canned unsweetened coconut milk can be found at Indian, Latin, and Southeast Asian markets and many supermarkets.
- 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.
- 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.
- Scoop ice cream into bowls. Drizzle some brown-sugar syrup over. Garnish with peanuts and lime zest.