In San Lorenzo de El Escorial, Campo a través has introduced a model that moves away from industrial production. This nomadic micro-ice cream shop, run by Paula and Mariluz, makes ice cream and live cultures from their own crops using exclusively freshly milked goat’s milk from the Guadarrama region.
Limited production and seasonal flavors
The project focuses on small-scale artisanal production in its own workshop, where they make only 50 liters of ice cream per day. The recipes are not set in stone and change with the seasons. Among their combinations are flavors such as quince and spices, yogurt with violets, or the daily special of yogurt with sunflower seeds and lemon honey, which is served for 3.50 euros. In addition to the cold offerings, the shop features a selection of freshly baked pastries.
Tastings and sales of local products
The shop, located at 2 San Agustín Street , also serves as a pantry for local products. Customers can purchase items to take home, such as jars of artisanal yogurt for 4.50 euros, cheeses, and larger tubs of ice cream, such as saffron and pistachio for 12 euros.
In addition to daily operations, the venue organizes monthly wine and cheese tastings. These sessions are specifically designed to support the work of local producers and promote grazing systems in the region.