In one sentence, describe what the following article is about: If this is a relatively new habit, start by thinking harder about when you're about to bite. Figure out what feelings lead to the impulse. By being more aware of what you're doing, you might be able to catch yourself before you bite. Next time you raise your finger to your mouth, stop and think.  Ask yourself what you're feeling in the moment you raise your finger to your mouth. In most cases you'll feel anxious or bored. Other signs of anxiety include shallow breathing, a faster heartbeat, and sweating. Next time you have that same bored, nervous, or anxious feeling, you'll consciously realize what's going on. You can put down your finger before you bite. If you're having trouble catching yourself before you bite, try using bandages on your fingertips. Wrap an adhesive bandage around each fingertip to completely cover it. Wear the bandages throughout the day so that each time you bite, you get a mouthful of bandage.  The unpleasantness of biting into a bandage, as well as the  feeling  of self-consciousness and embarrassed you may feel about wearing bandages in public, can help you get rid of your habit. For a more discreet option, try using clear tape. You could also cover just the fingertips you tend to bite most often. You could also wear gloves to cover your fingers. This works for nail biters and finger biters alike. Get a bitter tasting nail polish, also called a "nibble inhibitor." Paint your nails with the product. Use a generous amount and allow it to cover the skin around your nails as well. When you put your fingers in your mouth, the bad taste will repel you.  You could also try a different bitter substance, like vinegar or lemon juice. Or rub your fingertips with a mixture of coconut oil and cayenne pepper. Just be very careful not to touch your eyes. If your fingers and mouth are otherwise occupied, you won't be able to pursue your habit. Keeping your fingers and mouth busy is also called the "competing response technique." After using it for a few weeks, your impulse to bite your fingers should go away.  To keep your mouth busy, chew gum, eat breath mints or hard candy, or carry a water bottle that you sip every few minutes. To keep your fingers occupied, try doodling, knitting, folding your fingers together or sitting on your hands. Some biters find it helpful to focus on keeping one finger "safe" at a time. Choose the finger you're most likely to bite. Consciously focus on not biting that finger. You're allowed to bite the others, but that one is safe. After a week or two, you'll see what a difference it makes to leave one finger alone.  Your safe finger will not be swollen, bloody or otherwise damaged. It will look healthy in comparison to the rest. Seeing this difference can be motivation to stop biting all of your fingers. One by one, keep more of your fingers "safe" until you're no longer biting any of them.
Summary: Learn to anticipate when you're going to bite. Cover your nails with bandages. Use a bitter-tasting nail polish. Keep your fingers and mouth busy. Take it one finger at a time.

If you don't get the canister cold enough, the ice cream will not thicken properly. Plan ahead, and get that canister into the freezer before you plan to have ice cream. Crack the egg yolks into a heavy-bottomed saucepan. Add the sugar and corn syrup, then whisk everything together.  Save the egg whites for another recipe, such as meringue. Corn syrup helps thicken ice cream without making it overly sweet. Pour all of the cream into the egg yolk mixture, then add 1¼ cups (300 milliliters) of the evaporated milk. Stir everything together once more. Pour the remaining ¼ cup (60 milliliters) of evaporated milk into a small bowl. Add the arrowroot powder, then stir until it become thick and free of lumps. Set this aside for later. Set the saucepan onto the stove and turn the heat up to medium-low. Cook the mixture, stirring often with a whisk. It is ready when it reaches 170 °F (77 °C). If you don't have a thermometer, check the texture instead. It should be thick enough to coat the back of a spoon. This process will take about 10 to 15 minutes. Remove the saucepan from the burner. Add the thickened evaporated milk, vanilla extract, and salt. Stir the mixture until everything is combined and the texture is consistent. Set a fine-mesh strainer over a bowl. Pour the custard into the bowl, then discard any solids caught in the strainer. Cover and chill the custard in an ice bath for 4 hours, or overnight in the fridge. The timing for New England style ice cream is tricky. You need churn the ice cream long until it gets a firm, soft-serve consistency. If you press a spoon into the ice cream, it should leave an impression. Pour the ice cream base into a wide, flat container, such as a baking pan. Cover it tightly with plastic wrap, then place it into the freezer. The best place for ice cream is on the bottom shelf, towards the back. Once the ice cream is frozen solid, you can scoop it out into a serving bowl, then add mix-ins, such as chocolate syrup, caramel sauce, chocolate chips, etc. Do not peek into the freezer while the ice cream is freezing. This will alter the temperature inside the freezer and create ice crystals in the ice cream.
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One-sentence summary -- Freeze the canister of your ice cream maker the day before. Mix together the egg yolks, sugar, and corn syrup. Stir in the cream and part of the evaporated milk. Combine the rest of the evaporated milk with arrowroot in a separate bowl. Cook the egg yolk mixture until it thickens. Stir in the remaining ingredients. Strain and chill the custard mixture. Churn the ice cream until it gets a firm, soft-serve consistency. Transfer the ice cream into a flat container, then put it into the freezer. Freeze the ice cream for at least 6 hours before serving it.

Problem: Article: If you grew up on a meat and potatoes diet and don’t have much experience with chiles, allow your body to grow accustomed to spiciness slowly.  Add a little spice to common foods in your current diet.  Add a shake of red pepper flakes to your soup, or put a splash of hot sauce in your ketchup.  Serve diced peppers, or a chile-based sauce, on the side, and add it to your food as you eat.  This gives you maximum control over the spiciness. If your buddy chows down on ghost peppers while you nibble on a bell pepper, it is likely that he has built up a tolerance for capsaicin over time.  Slowly but steadily move up the ladder from milder to spicier chiles.  You can train your body to adapt to hot weather, and you can do the same with hot chiles. The Scoville Scale is the standard guide for heat in chiles.  The more Scoville units, the more capsaicin, the spicier the chile.  Use it as a guide on what chile to try next. Instead of thinking you can get the pain all over with at once by popping the whole pepper, take smaller bites, especially as you build up your tolerance.  Dole out the capsaicin in smaller doses so your body can absorb it more efficiently. If you don’t overwhelm your taste buds with heat, you’ll be better able to appreciate the range of flavors in spicy dishes. Everybody is different.  Like the guy who can drink you under the table without seeming the least bit buzzed or your friend who can eat as much as she wants without gaining a pound, some people can simply tolerate spicy foods better than others.  The idea of “no pain, no gain” might urge you forward, but use common sense in deciding when you’ve maxed out your body’s adaptability to spiciness. If you seem to have reached a plateau as you work your way up the Scoville Scale, you may just want to accept that as your limit.  Think of all the spicy foods you’ve already added to your eating repertoire.
Summary:
Start small. Move up the heat ladder. Eat slowly and savor the spice. Don’t force it.