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Dureay's Montauk is offering a new ice cream cart to their dockside docket of summer fun. (Photo courtesy of Duryea's Montauk)
There’s no shortage of cool, temperature-reducing treats to be had in the Hamptons on any given day. And now, Duryea’s (65 Tuthill Road, Montauk, 631-668-2410) is adding a scoop of sunny fun to the mix.
Starting in August, the little ice cream cart — dubbed Duryea’s Sunset Scoops — will be packed with some pretty exciting ice cream options, including:
Cookie Jar: Tahitian Vanilla, toffee & cookie
Matcha Honey: Matcha, yuzu, honey
Midnight Crunch: Dark chocolate, pistachio, caramelized katafi
Peachy Keen: Peach, fresh rosemary
Summer Blush: Rosé, strawberry
Golden Hour: Mango, passionfruit, pineapple, tajin
Look for more housemade flavors weekly at Duryea’s new Sunset Scoops cart. (Photo courtesy of Duryea’s Montauk)
Made in-house daily, expect flavors to rotate, with new, exciting options ready for the scooping weekly. Pick your fave and opt for a cup, cone or chocolate waffle bowl. You can also take any flavor and ask for it Italian style as an affogato. Now that’s some dreamy, creamy fun. Single scoops are $6, with $3 for every additional scoop. Affogatos are an extra four bucks and a chocolate waffle bowl will run you an extra two bucks (but: Worth it!).
Duryea’s Sunset Scoops cart is open daily from noon to 8 p.m. and is located between the restaurant and market.
Amy Zavatto is the Editor-in-Chief for Southforker, Northforker and Long Island Wine Press. She's a wine, spirits and food journalist whose work has appeared in Wine Enthusiast, Food & Wine, MarthaStewart.com, the New York Post, Liquor.com, SevenFifty Daily, Imbibe, Men’s Journal and many others. She's the author of The Big Book of Bourbon Cocktails, Prosecco Made Me Do It: 60 Seriously Sparkling Cocktails, Forager’s Cocktails: Botanical Mixology with Fresh, Natural Ingredients, and The Architecture of the Cocktail. She has judged regional wine and spirits competitions, and has moderated numerous panels on the topics of wine, spirits, cocktails and regional foodways. She is the former Deputy Editor for the regional celebratory publications Edible Manhattan and Edible Brooklyn, as well as the former Executive Director of the Long Island Merlot Alliance. She is a member of the New York chapter of the international organization of women leaders in food, wine, and spirits, Les Dames d’Escoffier. The proud daughter of a butcher, Amy is originally from Shelter Island, N.Y., where she developed a deep respect for the East End’s natural beauty and the importance of preserving and celebrating it and its people.
