Preheat oven to 325.

Combine the quartered strawberries, sugar and balsamic.  Spread into a single layer on a (silicone mat or parchment) lined cookie sheet and roast for 35-40 minutes.  Cool completely.

Mash or puree the strawberries.  Be sure to collect all the juices from the pan.

Whip the cream until stiff peaks form.

Add the sweetened condensed milk and dash of salt (if using) to a medium mixing bowl.

Fold in the whipped cream and prepared berries (including juices).

Pour into a freezer-safe container (I used a 9x5 bread pan).  Cover well and freeze for at least 6 hours.