Ingredients: 300 ml of pure milk.

Accessories: cotton candy (strawberry flavor).

Heat the milk and marshmallows together in a pot.

Stir until the marshmallows are completely melted and mixed with milk.

Turn off the fire, let it cool, pour it into a container prepared in advance, and put it in the refrigerator for freezing.

Take it out after freezing and leave it for a few minutes. When it softens slightly, you can dig it out with an ice cream excavator and eat it.

2. Exercise 2:

Ingredients: whole milk 1 cup, 3/4 cup of fine sugar, 2 tablespoons of espresso powder, 2 cups of whipped cream, vanilla extract 1 tablespoon.

Pour milk, fine sugar and coffee powder into The Mixing Bowl, and stir at low speed with a hand-held whisk or electric egg beater until the sugar and coffee powder dissolve.

Add whipped cream and vanilla extract and stir well.

Pour the mixed ice cream liquid into the frozen ice cream machine and stir for half an hour.

3. Exercise 3:

Ingredients: 2 egg yolks, 30G sugar, milk 150ML and appropriate amount of vanilla pods.

Beat the egg yolk+sugar+vanilla until it is thick, boil the milk until it is slightly boiling, slowly pour it into the egg yolk paste, stir well, and then return to the pot to continue heating to 83 degrees. Keep stirring the eggs, let them cool off the fire, beat the light cream to 6, add it into the yolk paste several times, and stir well.

Then put it in the refrigerator and freeze it overnight. In the meantime, you can beat it with eggs, and the taste will be smoother. Pour two ice cream balls into a cup, drizzle with caramel sauce, and then pour in the cooked mocha coffee.