In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.
Example: Preheat oven to 325F and grease and flour a 10" tube pan.,Soak the nutmeg in the whiskey for ten minutes.,______,Cream butter and sugar together until fluffy.,Add eggs, one at a time until well incorporated.,Fold in remaining 1 1/4 cups flour, cream of tartar, baking soda, salt, soaked nutmeg and pecan/raisin mixture until well combined.,Spoon into prepared pan.,Bake for 1 hour and 15 minutes or until cake pulls away slightly from the edge of the pan.,Let stand in the pan for 30 minutes, then turn out onto cooling rack for complete cooling.,Store in an airtight container.
Example solution: Stir together pecans, raisins, and 1/4 cup flour; set aside.
Example explanation: This is a good example, as we see the missing step is generated correctly from the available directions.

Problem: In a heavy-bottomed saucepan, whisk together egg yolks, sugar, and corn syrup until well combined. Add cream and 1 1/4 cups evaporated milk and whisk to combine. In a small bowl, stir remaining 1/4 cup evaporated milk with arrowroot starch until is dissolved and forms a slurry with no lumps. Set aside.,Place saucepan over medium-low heat and cook, whisking frequently, until the custard's temperature reaches 170F (custard is ready when it coats a spoon and a finger swiped across the back leaves a clean line).,______,Churn ice cream until it just takes on a firm soft serve consistency without any runnyness; a spoon pressed across the top should leave a clean impression that doesn't collapse. Then, working very quickly, transfer ice cream to a wide, flat airtight container and chill in the bottom-back of a well-stocked freezer for at least 6 hours, preferably overnight. Avoid opening freezer door during hardening if possible. When ice cream is fully hardened, serve with plenty of mix-ins.
Solution: Remove from heat and stir in arrowroot starch slurry, vanilla extract, and salt. Pour custard through a fine-mesh strainer into an airtight container and chill in an ice bath or refrigerator until temperature drops to 40F, about 4 hours for ice bath, up to overnight for refrigerator.