YoLo's Italian gelato redefines "dessert"
Don't call it "ice cream."
Don't call it "soft serve."
Don't order dessert at your favorite restaurant after dinner.
You should order an authentic Italian gelato at YoLo instead (http://www.yolofroyo.com/).
Will Johnson is YoLo's executive chef at its Midtown Memphis location, 6 S. Cooper St. He said gelato is an Italian dessert with its origins in Rome. It boasts a smoother texture than yogurt.
Creamier than ice cream, without all the cream.
"It's got about ten percent less milk-fat than your typical ice cream," said Chef Johnson. "We chill it colder. We have an extremely long aging time on the base that we make. It's about six hours. It blooms just like you would a bread-starter."
Start your mouth-watering.
