Preheat oven to 375 degrees. Place sliced strawberries in a medium bowl.
Add canola oil and salt. Toss to coat.
Place strawberries in a single layer on a rimmed baking sheet.
Bake for 15 minutes, and allow to cool. Place strawberries in a food processor and puree; set aside.
In a medium saucepan, scald milk until bubbles form around the edges of the pan. Do not boil.
Remove from heat and add sugar and salt, stirring until dissolved. Stir in half and half, vanilla and whipping cream.
Cover and refrigerate for 30 minutes.
Add pureed strawberries to chilled milk and stir to combine. Carefully pour mixture into the ice cream maker and prepare ice cream according to manufacturers directions.
Place ice cream in a plastic container or similar, and place in freezer for 3 hours.