For a thick ripple effect, don’t swirl the strawberry sauce (the ice cream is too soft at melty at this point) leave it layers, cover with plastic wrap and freeze until solid (3-4 hours depending on your freezer). Alternate spoonfuls of strawberry and ice cream. Cover the container and freeze at least 3 hours or more before serving. Use a few turns with a knife to swirl the berries into the ice cream. Add the rest of the ice cream and top with remaining berries. Put a couple of large spoonfuls of the strawberry into the bottom of a container, followed by a layer of ice cream. Spoon half of the ice cream into a 1-quart container with a tight-fitting lid and top with half of the berry mixture.Don’t over stir, the mixture should come together but still be somewhat ‘airy.’ Dump in the rest of the whipped cream and gradually fold it in. Take 1/3 of the whipped cream and mix it into the condensed milk until completely incorporated. In a mixer fitted with the whisk attachment, beat the cream at high speed until soft peaks form.Mix together the condensed milk, vodka*, vanilla paste, and salt in a large bowl.Pour the warm berries into a blender or food processer (or use an immersion blender) and blitz until fully pureed. Roast for 40-45 minutes until thick, soft, and jam-like. Make sure all the berries are coated in syrup and in a single layer. Pour the syrup over the strawberries in the roasting pan.Turn off the heat and let the syrup sit for 20 minutes then strain out the hibiscus, pressing down to squeeze all the juices. Cook until the mixture just starts to boil. Put the sugar, hibiscus, organic corn syrup, and water in a small pan over medium heat.
Cut the strawberries into halves (or quarters if they are monster-sized) and place in a small shallow pan*.