No special equipment is needed to make this easy, fruity ice cream. Enjoy it plain or try one of our mix-in ideas.
Special equipment: A 9-by-5-by-3-inch metal loaf pan, chilled
Pulse the strawberries in a food processor until you achieve pea-size chunks. Add the condensed milk, vanilla and salt. Pulse to combine; remove to a medium bowl and set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the strawberry mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch 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.
For the balsamic: simmer 1/2 cup vinegar until reduced to 2 tablespoons; let cool.