In a large mixing bowl, whip the heavy cream with an electric mixer until stiff peaks form, about 3-5 minutes.

In another bowl, combine the sweetened condensed milk, vanilla extract, lemon juice, and a pinch of salt. Mix until well combined.

Gently fold the whipped cream into the condensed milk mixture until fully incorporated. Be careful not to deflate the whipped cream.

Fold in the chopped fresh fruit until evenly distributed throughout the mixture.

Pour the mixture into a loaf pan or an airtight container. Smooth the top with a spatula.

Cover with plastic wrap or a lid and freeze for at least 6 hours or until firm.

Before serving, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly for easier scooping.