The Mongolian beef from that well-known chain of Chinese-American restaurants is one of my husband and son’s faves… They gave the Instant Pot version of their favorite dish a thumbs up when I made it as a surprise for them. Serving with rice.
| Prep Time: | 20 mins |
| Additional Time: | 4 hrs 55 mins |
| Total Time: | 5 hrs 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 ¼ cups heavy cream
- 1 cup milk
- ¾ cup white sugar
- ¼ teaspoon salt
- ½ cup raspberry preserves
- ¼ cup fresh raspberries (Optional)
- 2 tablespoons grated lemon zest
Instructions
- Whisk cream, milk, sugar, and salt together in a large bowl.
- Mix raspberry preserves, fresh raspberries, and lemon zest together in a small bowl, breaking up preserves. Add to cream mixture, whisking until nicely blended and no clumps remain. Chill in a refrigerator for at least 30 minutes.
- Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, 25 to 30 minutes. Enjoy immediately as a soft ice cream, or transfer to an airtight container and freeze until firm, about 4 hours.
- Use whole or low-fat milk for the 1 cup milk.
- I use organic raspberry preserves.
Reviews
This is absolutely delicious! I made it with some homemade black raspberry jam. I don’t have an ice cream maker but I have a Ninja Creami and maybe that’s why my ice cream was soft-serve but so yummy. I will be making this alot during the hot summer months and I’ll also be trying different jams. Thank you for the recipe.