Combine strawberries and sugar and vanilla into a large roasting/baking dish.
Roast the berries 15-20 minutes until the juices bubble to remove excess water from the berries and release some sugars. (This stuff will bubble and foam A LOT. You honestly can't have a big enough roasting pan for this. Go oversize and watch the oven carefully, otherwise you'll end up with pink pink foam everywhere.)
Remove roasted strawberries from the oven and let them cool
Add buttermilk, yogurt, and salt to the berries. Puree’ until smooth with an emulsion blender.
Pour the mixture into an ice cream maker, and then transfer to an airtight container and free until hardened completely.
Soften 15 minutes before serving.
Recipe by Mess of Greens at https://www.messofgreensblog.com/?p=784