Whisk together the condensed milk, salt, almond, vanilla, raspberry, and blue coloring.
In a stand mixer, whip the heavy cream till stiff peaks form.
Gently fold the ½ the whipped cream into the blue mixture. One mixed, fold in the remaining whipped cream.
Place the ice cream into a 9x5 loaf pan. Cover with foil and place in the freezer for 5 hours, or until the ice cream is firm and can be scooped.