Vanilla and Strawberry Ice Cream

1: Whisk together the condensed milk, salt, and vanilla, then set aside.

2: With a handheld mixer, whip the heavy cream on high speed until firm peaks form (about 3 minutes).

3: Fold a cup of whipped cream into the condensed milk mixture, then gradually fold in the remaining cream until fully incorporated.

4: Preheat oven to 325°F.

5: Slice strawberries in half and place them on a baking pan. Add sugar and toss to coat the strawberries.

6: Bake for 1 hour, rotating the tray halfway through.

7: Remove strawberries from the oven and place in a food processor, mixing until as smooth as possible, then let cool.

8: In a large bowl, whisk together the condensed milk and vanilla extract.

9: Add the cooled strawberry puree to the milk mixture and beat well for 1 1/2 minutes on high.

10: Fold in a cup of heavy cream into the strawberry milk mixture, adding 1 cup at a time until fully incorporated.

11: Freeze for 12 hours before serving.