1-First, make the compote by combining the chopped strawberries and sugar in a saucepan. Bring it to a boil over medium heat, then cook while stirring frequently until it reduces to about 1 cup of syrupy compote, which takes 20-30 minutes. Once thickened, reduce the heat to medium-low and stir often to avoid scorching, then refrigerate until chilled this can be done up to 2 days ahead if covered.

2-Next, prepare the base by whisking or beating the sweetened condensed milk, sour cream, salt, malted milk powder if using, and vanilla in a large bowl until smooth.

3-Now, add the cold heavy whipping cream to the mixture and beat until thickened, or whip the cream separately and fold it in gently for the same effect.

4-To assemble, spread half the ice cream base in a lidded container, dollop half the chilled compote on top, and swirl gently. Repeat with the remaining base and compote, then freeze for at least 8 hours until firm.

5-Chill your equipment first to help the cream whip better, enhancing the texture.

6-Whip the cream at medium speed for even results before incorporating other ingredients.

7-Gently swirl the compote to create that marbled look without overmixing.