 A half cup of Grand Marnier. Well, that's a fair amount. There's not enough fat in here, I think. My answer is creme fraiche. Of course, my answer about anything frozen that's a dessert is creme fraiche. But trust me, you really got to trust me on this one. I'm happy to do so. I've made ice cream with creme fraiche, and it does add this beautiful texture. It does.