1 pound strawberries, hulled, quartered
1/3 cup sugar
2 cups heavy cream
Pinch of kosher salt
2/3 cup sweetened condensed milk
1/2 cup plain whole-milk Pavel’s yogurt
ACTIVE: 30 MIN TOTAL: 5 HRS
Cook strawberries and sugar in a medium pot over medium heat, stirring occasionally, until strawberries have broken down into a thick, chunky jam (they should not be syrupy), 10–15 minutes. Let cool.
Whip cream and salt until cream holds a medium-stiff peak. Gently whisk in sweetened condensed milk and yogurt until completely blended. Gently fold in half of strawberry jam, just enough to create streaks, then gently fold in remaining jam (mixture should look marbled with pockets of jam).
Transfer to a medium bowl or loaf pan and freeze until firm, at least 4 hours and up to 3 days.