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A small group of modern soda jerks is leading a revival that is bringing up-to-date culinary values to ice cream sodas, sundaes and egg creams.
Young chefs around the country, with fond memories of Dairy Queen stands and Mister Softee trucks, are remaking soft-serve ice cream, with epicurean takes on traditional ingredients as well as some things never before seen spiraling out of an icy nozzle, like saffron, bourbon and jalapeño flavors.