Remove stem and roughly chop up strawberries. Combine with ¼ cup granulated sugar.

Heat strawberry and sugar mixture in a small pot on medium heat. Cook down for about 15 minutes, string frequently until the mixture begins to thicken and the strawberries release their juices.

Mash the berries with a fork. Consistency should be thick and jammy and reduced down to about 1 cup. Remove from heat and stir in the lemon juice and salt. Cool completely and refrigerate.

In a medium bowl (I like to use a batter bowl for easy pouring), whisk to combine milk and ¾ cup sugar, until the sugar is dissolved. Whisk in the heavy cream, crème fraiche, sweetened condensed milk and vanilla. Cover and refrigerate for 1 to 2 hours, or overnight.

Turn on ice cream maker and pour the milk/heavy cream mixture into the frozen freezer bowl and mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. Add in chilled strawberry compote and let mix for 5 additional minutes.

Transfer ice cream to an airtight container and place in freezer for about 2 hours, or overnight and enjoy!