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Make Walnut Paste: Place 1 cup of the walnuts in a blender; process on medium speed until a loose paste forms, 1 minute to 1 minute, 30 seconds, stopping to scrape down sides as needed. Scrape ¼ cup of the walnut paste into a large bowl. (Reserve remaining walnut paste for another use.)
Combine Ice Cream Ingredients: Gradually beat in cream with a hand mixer fitted with a whisk attachment on medium-low speed until well combined, about 1 minute, 30 seconds. Increase speed to medium-high, and beat until medium peaks form, 4 to 5 minutes. Beat in vanilla and salt on low speed until just combined. Gradually beat in sweetened condensed milk on medium-low speed until well combined, about 2 minutes.
Add Ice Cream to Loaf Pan: Spoon half of cream mixture (about 2 ½ cups) into a 9- x 5–inch loaf pan; sprinkle evenly with ¼ cup of the walnuts. Top with remaining cream mixture; sprinkle evenly with remaining ¼ cup walnuts.
Freeze ice cream: Cover with plastic wrap, and freeze until firm enough to scoop, at least 6 hours or up to 12 hours. Keep covered in freezer up to 3 weeks.