To make the compote:

Hull your fresh strawberries and slice them into a medium saucepan. Add the sugar and lemon juice. Cook over medium heat, stirring occasionally, for 10-15 minutes. The strawberries will break down, release their juices, and the whole thing will reduce into a thick, glossy compote. You will know it is ready when it coats the back of a spoon and the color has deepened to a rich ruby red. Set aside to cool to room temperature.

To make the ice cream base:

Pour your cold whipping cream into a large bowl. Cold is the operative word. If your kitchen runs warm on a hot summer day, like mine does, put the bowl and beaters in the freezer for ten minutes before you start. Cold cream whips fast and holds its peaks.

Beat the cream with your electric mixer on medium speed to start, then increase to high speed. You are aiming for stiff peaks, the point where the cream holds its shape firmly when you lift the beaters and the peaks stand straight up rather than curl over. This takes about 5-6 minutes.

In a separate medium bowl, stir together the sweetened condensed milk, vanilla extract, and a small pinch of salt.  Then fold the condensed milk mixture gently into the whipped cream. Use your rubber spatula and work slowly. Fold, do not stir. 

Line your loaf pan with parchment paper, leaving enough overhang on the sides to lift the finished ice cream out easily. Pour half the cream mixture into the loaf pan, then add some of the strawberry compote. Add the rest of the cream mixture and smooth the top with a spatula.

Then spoon some more of the cooled strawberry compote over the top of the cream in the loaf pan. Do not stir. Take a butter knife or a skewer and draw it through the pan in long, slow S-curves, back and forth a few times, then top to bottom. You want ribbons of strawberry running through the cream, not a uniform pink. Three or four passes is enough. More than that and you lose the swirl effect entirely.

Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming, then cover the pan with foil or slide it into a freezer-safe container. Freeze for at least 5-6 hours. Overnight is better.