Vanilla and sugar were costly, and access to ice was constrained. To serve the pastry year-round, Jefferson fabricated himself an icehouse, refrigerated with wagonloads of ice gathered from the close-by Rivanna River. Still, even with every one of the methods and materials, the street to delivering frozen yogurt was rough. As culinary historian specialist Mark McWilliams clarifies in The Story Behind the Dish, making a scoop was arduous. Cooks needed to remove the frosted blend from a solidified pewter can, beat and mix it with cream by hand, and place the mixture again into the container for extra freezing time. To get the coveted plush surface, this agitating must be rehashed numerous times over days. McWilliams states, "the procedure was