1. Drizzle strawberries with honey and grated ginger, toss in a bowl and set aside in refrigerator.
2. In the bowl of stand mixer with whisk attachment, combine heavy cream, condensed milk, sea salt, and milk powder and beat on high until mixture forms stiff peaks.
3. Mash strawberries to desired texture and gently fold them into ice cream base. Pour mixture into metal loaf pan and freeze for six hours.