 And it tastes very good, and it's nice as a room temperature souffle. But when I freeze it, it gets icy. It didn't used to get icy, and I wonder what I'm doing wrong. Hmm. It should work. Let me just explain for people who don't know what a frozen souffle is. It's not a souffle like a hot souffle. It looks like a souffle because you put parchment around a souffle dish as sort of a collar on the top. And then when you put the mixture in and freeze it and you take off the parchment, it looks like the souffle rose.