STEP 1: Pulse the strawberries, milk, vanilla and salt in a food processor until the strawberries are in tiny chunks. Set mixture aside in medium bowl.

STEP 2: Whip the cream with a mixer on medium-high speed until firm peaks form. Fold the whipped cream into the strawberry mixture until combined.

STEP 3: Pour into a chilled 9”x 5” x 3” metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve (about 2 hours). Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable (about 3 hours more).