Combine the strawberries and sugar in a medium saucepan over medium heat. Cook for 10-15 minutes, stirring occasionally, until the jam is thick and chunky. Stir in the vinegar. Cool completely.

Over medium heat, toast the sesame seeds in a small dry skillet, about 2 minutes.

In a large bowl, using an electric mixer, beat the heavy cream and salt until medium-stiff peaks form. Whisk in the sweetened condensed milk followed by the yogurt. Carefully fold the jam into the mixture allowing it to marble.

Transfer to a loaf pan to freeze until firm, about 4 hours.

Sprinkle with sesame seeds before serving.