Ingredients: 300 ml pure milk.

Accessories: cotton candy (strawberry flavor).

Heat the milk and marshmallows together in a pot.

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

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

After freezing, take it out and leave it for a few minutes. When it softens slightly, you can dig it out with an ice cream digger and eat it.

2. Practice 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 teaspoon.

Pour milk, fine sugar and coffee powder into a mixing bowl, and mix with a hand-held whisk or electric egg beater at low speed until the sugar and coffee powder are dissolved.

Add whipped cream and vanilla extract and mix well.

The mixed ice cream liquid is poured into the frozen ice cream machine and stirred for half an hour.

3. Practice 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, cook the milk until it is slightly boiling, slowly pour it into the egg yolk paste, stir well, then return it to the pot and continue to heat it to 83 degrees. Keep stirring with the egg, let it cool from the fire, beat the light cream to 6, and add it into the egg yolk paste in several times, and mix well.

Then put it in the refrigerator and freeze it overnight. During this period, you can whip it with eggs, which will make it taste smoother. Pour two ice cream balls into the cup, drizzle with caramel sauce, and then pour the cooked mocha coffee.