No-Churn Strawberry Cheesecake Ice Cream

Name: No-Churn Strawberry Cheesecake Ice Cream
Yield: One 9x13-inch baking pan
Ingredients: 1 pound ripe strawberries, hulled and quartered; 1 tablespoon granulated sugar; 1 (14-ounce) can sweetened condensed milk; 1/2 teaspoon kosher salt, plus 1/4 teaspoon; 2 1/4 cup very cold heavy cream, plus 6 tablespoons; 2 (4-ounce) packages of Cypress Grove Purple Haze goat cheese (note: Ms. Natural works really well here, too); 1/2 cup confectioners’ sugar; 1/2 cup roughly smashed Nilla Wafer crumbs, or cookie crumbs of your choice