Problem: Article: Use a wire whisk to beat the egg yolks, vanilla, and sugar together in a mixing bowl. Beat everything together until the ingredients are evenly combined. When done, the mixture will have a pale yellow color. This generally takes around five minutes. Place your evaporated milk in a medium sauce pan. Heat it over the stovetop until it comes to a simmer. Stir the evaporated milk constantly as it heats. Add the milk to your egg mixture gradually. Pour in small amounts at a time while whisking the batter constantly. Make sure all the ingredients are evenly mixed before proceeding. Transfer the milk and egg mixture back to the sauce pan. Heat the mixture until it forms a thick, custardy texture. It will be about 180 degrees Fahrenheit (about 82 degrees Celsius) when done. Make sure not to overheat the mixture, as this will cause the eggs to scramble. Place the mixture in a freezer-safe bowl. Place it in the freezer or fridge until it's cool throughout. Times vary depending on the precise temperature of your fridge or freezer. Place one cup (240 mL) of your heavy cream in a mixing bowl. Whisk it together vigorously using a wire whisk until it forms whipped cream. The amount of time varies depending on how fast you're able to whip the cream. Pour the whipped cream into your chilled ice cream mixture. Use a spoon to gently fold the ingredients together. Everything should be completely incorporated when you're done. You should be left with a smooth batter without any visible lumps. Take an ice cube tray. Use a spoon to fill each component with your batter. If necessary, use more than one tray. The amount of trays needed depend on the size trays you're using. Place your ice cube trays filled with batter in the freezer. Freeze them for about four hours. Most freezers should freeze the batter in this time frame. However, do not remove the batter until it's solid. Warmer freezers may require more time. Add your ice cream cubes to the food processor. Pour in the remaining cream. Turn on the food processor and allow the ingredients to mix together until everything is smooth. This usually takes about 30 seconds. Place the mixture in a sealable freezer-safe container. Freeze your batter for about four hours before serving.
Summary: Whisk the egg yolks, sugar, vanilla, and salt. Heat your evaporated milk. Add the milk to your egg mixture. Heat your mixture. Chill the mixture. Whip your cream. Add your whipped cream to your ice cream mixture. Place your mixture in ice cube trays. Freeze your batter for four hours. Combine the frozen cubes and remaining cream in a food processor. Freeze your mixture four more hours before serving. Finished.

Problem: Article: If you are using either a PDF or a word-processing document, you have a search function that you can use to locate specific keywords or other terms. You'll also want to search for related terms, especially if you talk about a general concept in the text without necessarily mentioning it by name. The point of your index is to make your work more readable and usable for your readers. All of your entries should include the terms or topics readers would intuitively look for.  If you have any entries that are too complex or that might confuse your readers, you might want to simplify them or add a cross reference. For example, a bicycle maintenance text might discuss "derailleurs," but a novice would more likely look for terms such as "gearshift" or "shifter" and might not recognize that term. If all the subentries have something in common, you can include this after the main entry to help guide the reader. Usually this will be helpful if the subentries all fall under the same category. For example, you might include an entry in a dessert cookbook index that read "ice cream, varieties of: chocolate, 54; strawberry, 55; vanilla, 32, 37, 56. See also sorbet." Once you have all the entries and page numbers included, you can more easily see which entries are too short and which are too long. You'll also want to look at the length of the index as a whole to make sure it fits the publisher's guidelines.  Generally, an entry should occur on two or three page numbers. If it's only found in one place, you may not need to include it at all. If you decide it is necessary, see if you can include it as a subentry under a different entry. For example, suppose you are indexing a dessert cookbook, and it has ice cream on two pages and sorbet on one page. You might consider putting these together under a larger heading, such as "frozen treats." Check every page you have listed in your index and make sure the entry can be found there. Adjust any page numbers as necessary to accurately reflect the content of your book. You may want to run searches again to make sure the index is comprehensive and includes as many pointers as possible to help guide your readers. Go line by line through your index and make sure all words are spelled correctly and all punctuation is correct and consistent. Even if you use spell check, it's still important to go through the index yourself, since some mistakes may slip past spell checkers. Make sure any cross references match the exact wording of the entry or entries they reference. The publisher will have page dimensions and margins to which your index should be set once all the proofreading and accuracy checking is complete. This may be your responsibility, or the publisher may do it for you. Indexes are typically set in 2 columns, using a smaller font than that used in the main text. Entries begin on the first space of the line, with the subsequent lines of the same entry indented.
Summary:
Use the "search" function to check your pointers. Simplify entries to suit your readers. Include descriptions of subentries where helpful. Trim or expand your index as needed. Check your index for accuracy. Proofread your entries. Set the final dimensions.