 It's the fat, and it's the nature of that fat and how it's stable. I don't know. But I've done it in every ice cream recipe I do now, and creme fraiche just is transformative. I don't know how much to add, but at least a cup of creme fraiche to this, and I think that'll solve your problem. And still use some whipped cream as well? I mean, I don't see if you have whipped cream, whipped egg whites. I don't know. How much sugar is in the egg white? Let me tell you my ratio. They ask for two quarts of unwipped heavy cream. Okay. Okay.