East End Sweets: Fourth of July Scoops
July 03, 2012 | East End Eats
Watermelon sorbet at Bridgehampton Candy Kitchen
No other American holiday makes us crave a generous helping of ice cream more than the Fourth of July. Luckily, there’s no shortage of creamy, homemade, and icy scoops on the East End.
Bridgehampton Candy Kitchen
There’s nothing retro or ironic about Bridgehampton Candy Kitchen. Opened in 1925, the shop remains untouched by time and chock-full of classic Americana, right down to the Formica tables, old-fashioned soda counter, and milkshake mixers. Homemade ice cream is the specialty of the house. Dense and creamy, classic flavors like chocolate, mint chocolate chip, and butter pecan are popular favorites. If you’re lucky enough to visit on a day when the watermelon sorbet (ABOVE) is on offer, take quick advantage. Light, clean, and fruity, the melon treat captures the holiday spirit in a single spoonful. 2391 Montauk Hwy., Bridgehampton, 537-9885
Scoop Du Jour
If decadence wins (and it usually does) Scoop Du Jour in East Hampton serves colorful banana splits complete with rainbow sprinkles and silky pours of hot fudge. Three flavors of ice cream come tucked between halved bananas and topped with whatever strikes your fancy. We like a scoop each of coffee mud pie, buttery vanilla, and strawberry topped with hot fudge, fresh strawberries, crushed Oreos, sprinkles, whipped cream, and, of course, three plump cherries. 35 Newtown Lane, East Hampton, 329-4883
Sant Ambroeus
Sant Ambroeus is the ultimate spot for ladies who lunch, but the gelato cups alone are reason enough to visit. Of the cups, we love the Santa Margherita, made with pear sorbet and Pear Williams Brandy, for hot summer days. Effervescent and tart, the White Funny Cup pairs chilled prosecco and lemon sorbet. For a hot and cool cup, try the classic affogato with coffee gelato and espresso, or the more indulgent Coppa Prince Edward, simply composed of smooth vanilla gelato and hot chocolate. 30 Main St., Southampton, 283-1233; santambroeus.com
—KATHY YL CHAN
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