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Start the custard.
Should the custard begin to curdle during cooking, it's sometimes possible to repair it by quickly placing the pan in a bowl of ice water and whisking the mixture until it is again smooth.
Place over a medium-low heat and stir continuously with a wooden spoon until the custard begins to thicken and coats the back of your spoon5.
When the custard begins to thicken and coats the back of spoon placed into it, it is ready.
It will take on a heavy cream texture, then begin to look custard-like.
I began working on my own version -- I wanted the custard creamier, the seasonings more outspoken.
Most true ice creams begin with a liquid custard, made by beating egg yolks and sugar together, then whisking in hot milk or cream -- slowly, to avoid scrambling the eggs -- and heating the mixture until it thickens just enough to coat the back of a spoon.
My meal began with truffled egg custard accompanied by uni sushi, the latter mild enough not to overwhelm the intended blandness of the custard.
First make the custard.
Meanwhile, make the custard.
Spoon in the custard.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com