 No, no, no. Never admit that. No, never blame yourself. It's the ingredients. It's the equipment. Yeah. Bob, why don't you try the creme fraiche solution and get back to us and let us know. Yeah, I'd love to hear about this because I'm confident this will work. The easiest way to solve this is do a cooked base, right? Yeah. Whole eggs in the cream, cook a base, get it up to 175, 80 degrees, cool it down, and then continue with the recipe like you would any ice cream recipe.