Raspberry Ice Cream

In small saucepan over low heat combine raspberries and sugar. Cook until raspberries pop and begin to soften; approximately 5 minutes. Place in refrigerator and cool for 1 hour.
Whisk together sweetened condensed milk, vanilla and salt.
Beat whipping cream in mixer until stiff peaks form. Fold one cup whipping cream into sweetened condensed milk mixture. Now take that mixture and fold it into the rest of the whipping cream.
Pour one third of the whipping cream/condensed milk mixture in 9 x 5 inch loaf pan. Spoon 1/3 of the raspberries over the top and swirl in with chopstick or end of wooden spoon. Pour another third of the whipped cream mixture in the 9 x 5 inch loaf pan. Spoon another 1/3 of the raspberries over the top and swirl in with chopstick or end of wooden spoon. Repeat one more time.
Cover pan with plastic wrap and place in freezer 4-5 hours.