Start with these recipes that we've recreated over the years. Then, once you select a dessert to make, get the right equipment -- nothing too fancy, just syrups and siphons for homemade soda. We like the iSi siphon, a free-standing canister that takes up little room and instantly carbonates water and other drinks.
Read up on your choice before you start: our favorite book comes from Brooklyn Farmacy, a modern soda fountain in New York that serves one of the best egg creams we’ve ever had. It's part cookbook, part history lesson, and a wholly enjoyable read.