Strawberry Gelato by Le Ngoc Anh

Strawberry Gelato by Le Ngoc Anh

In Vietnam, the strawberry season has just started. Chef Le Ngoc Anh, founder and chef at Wagashi House and Maison Zero (Hanoi, Vietnam),  decided to dedicate Frozen Art Chef his Strawberry Gelato recipe, the version that his customers love more. “Often referring to strawberry ice cream, people will immediately think of Strawberry Sorbet, but few people make gelato because the milk will overwhelm the flavour and taste of strawberry” says Chef Ngoc Anh. With this recipe, realised with Carpigiani Ready 20 30 gelato machine, he adds more soft dried strawberries and strawberry compote.

Strawberry Gelato

Milk 160g

Cream 35% 180g

Skim Milk Powder 120g

Maltodextrin 10g

Dextrose 240g

Sugar 30g

Stabiliser 10g

Strawberries 725g

Lemon Juice 25g


  1. Combine the milk and cream to a container. Add Skim Milk Powder, Maltodextrin and Dextrose and process with a handheld blender to homogenise. Then pour the mixture to a pot.
  2. Over a low heat, heat to 40°C and add the sugar mixed with the Stabiliser. Cook to 85°C and keep the mixture at that temperature for two minutes. Note whisking the mixture manually during the cooking time.
  3. Blast chill to 4°C. Leave to mature for 6 to 12 hours at that temperature.
  4. Crush the strawberries (washed and remove the petiole) very well together with the cold mixture and lemon juice. Then batch freeze immediately. 
  5. When extracted from the ice cream machine, mix with chewy dried strawberries. You can using a pastry bag to pipe the strawberry compote when serving.
  6. Note that the serving temperature of this strawberry gelato recipe is -18°C. So it can be scoop-able as soon as it is taken out from the freezer.

Strawberry Compote

Strawberries 600g

Lemon zest 1/2

Sugar 25g

Glucose 30g

Sugar 20g

Pectin NH 4g

Lemon Juice 25g


  1. Wash, hull the strawberries. When you have big strawberries cut in half.
  2. Mix strawberries, lemon zest, glucose and first measurement of sugar into a medium saucepan.
  3. Cook over medium heat stirring frequently until boil. Add the pectin, previously mixed with the second amount of sugar. Boil for more 5-10 minutes until some of the berries disintegrate and some remain whole but soft, and the sauce thickens slightly. 
  4. Off the heat, add the lemon juice and stir well. Allow to cool then transfer to jars and store in the refrigerator up to 2 weeks.

Chewy Dried Strawberries

Strawberries 500g

Sugar 200g

Water 100g


  1. Wash and hull the strawberries then cut in half.
  2. Combine sugar and water to a pot then bring to a boil at medium heat. Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear.
  3. Turn off the heat. Blanch the fresh strawberries in hot sugar syrup for 3 minutes.
  4. Place all the strawberry slices onto several food dehydrator racks. Close the door and start the fruit dehydrator process at around 65°C. The times can vary between 6-12 hours. 
  5. Remove the chewy dried strawberries from the dehydrator and let it cool. You can store in airtight containers or bags.

Thank you, Chef!

Buon Gelato, Frozen Art lovers!