In the bowl of a stand mixer fitted with a whisk attachment, pour in 2 cups of heavy cream. Whisk until stiff peaks form (about 5 minutes), being careful not to over whip.
Gently fold in the sweetened condensed milk and the salt. Fold until it's totally combined without deflating the whipped cream.
Transfer to a freezer safe container, like a loaf pan, and swirl in the strawberry puree/jam.
Put into the freezer and let freeze at least 4 hours and then enjoy!
Notes
Take the ice cream out about 15-20 before you are ready to serve it so that it is easier to scoop
Make sure the whip cream has been whipped to stiff peaks before folding in the strawberry puree
A standard loaf pan is the perfect vessel for freezing the ice cream. But these cute ice cream containers work as well.