1. Method 1: Ingredients: 300 ml of pure milk.

Accessories: Marshmallow (strawberry flavor).

Heat the milk and marshmallows in a pot together.

Stir until the marshmallows are completely dissolved and the milk is incorporated.

Turn off the heat, let it cool, pour it into the prepared container, and put it in the refrigerator to freeze.

After freezing, take it out and let it sit for a few minutes. Once it softens slightly, you can use an ice cream scooper to scoop it out and eat it.

2. Method 2: Ingredients: 1 cup of whole milk, 3/4 cup of caster sugar, 2 tablespoons of espresso powder, 2 cups of fresh cream, 1 teaspoon of vanilla extract.

Pour milk, granulated sugar and coffee powder into a mixing bowl, and use a handheld whisk or electric whisk to mix at low speed until the sugar and coffee powder are dissolved.

Add fresh cream and vanilla extract and mix well.

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

3. Method 3: Ingredients: 2 egg yolks, 30G sugar, 150ML milk, appropriate amount of vanilla pods.

Beat the egg yolks + sugar + vanilla until thick, bring the milk to a slight boil, slowly pour into the egg yolk paste, stir well, then return to the pot and continue to heat to 83 degrees, keep stirring with an egg beater, remove from the heat and let cool.

Beat the cream until 6 centimeters apart, add to the egg yolk paste in portions, and mix well.

Then put it in the refrigerator overnight. During this period, you can beat it with eggs to make it taste smoother.

Pour two even balls of ice cream into the cup, top with caramel sauce, and then pour in the brewed mocha coffee.