In the 17th and 18th centuries, cold drinks were a booming fashion in Spain. To store the necessary snow and ice, brought from the Sierra de Guadarrama, Madrid was filled with ice houses. Bilbao roundabout, in what is now the fashionable neighbourhood of Malasaña, was known for a long time as Ice House Gate. The ice industry has changed but we can get a glimpse of its history through recipes, drawings, and maps.
Heat the sugar in a pan to make a caramel.
Separate the yolks from the egg whites and mix the whites with the caramel using chopsticks or similar.
Put the mixture in an ice cream maker for 30 minutes or until the ice cream starts to form up.
Once the ice cream has the desired texture, serve it on a bed of cake crumbs and garnish with flowers and a little lemon and orange zest.
Adolfo Solichón was a pastry chef in the royal household and a follower of the cooking style of the Madrid restaurant Casa Lhardy. His El arte culinario became a coffee table reference book. It set the standard for hosts and entertaining throughout the 20th century. The second edition appeared in 1906, with a prologue by restaurateur Agustín Lhardy and the epicure Francisco Capella.See the book