Cool Plates features dishes from across the country to help inspire chefs' creativity. Herbs have been infused in ice cream at independent restaurants for a while now, but Cold Stone Creamery will be doing it for the first time this July. Ray Karam, senior tastemaster for the 1,500-unit chain, worked with a flavor company to develop a paste made by finely shredding the herb and then mixing it with simple syrup. The result, Karam said, is a strawberry ice cream with a hint of basil in the ...

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