Line a 9x13 high sided jelly roll pan with parchment paper. Set aside.

In a 5 cup food processor, blend the strawberries and dark brown sugar until smooth.

Add the sour cream and pinch of kosher salt and blend until completely smooth. Pour into a large mixing bowl and set aside.

In another large bowl, add the heavy cream. Using a hand mixer, slowly begin to beat the heavy cream. Gradually increase the speed and whip the cream into stiff peaks.

Using a spatula, carefully fold half of the whipped cream into the strawberry puree. Add the remainder of the whipped cream and repeat.

Pour the strawberry cream into the 9x13 jelly roll. Smooth it out but do not flatten. Carefully place in the freezer for 8 hours.

Remove the jelly roll pan from the freezer and let it stand on the counter for 5 minutes. Peel the strawberry cream off the parchment paper and break into small pieces and place half into the food processor. You will need to work in batches.

Turn the food processor on and process until the frozen strawberry cream churns into a thick soft-serve consistency. You will need to stop to tamp down or stir the ice cream with a spoon every so often. This may take a few minutes, be patient.

Spoon the ice cream into a 9x5 loaf pan or ice cream friendly container. Cover tightly with plastic wrap and freeze for at least 8 hours or until the ice cream has completely hardened.

Remove the ice cream from the freezer about 5-10 minutes before serving to slightly soften.

Place the mixture into the bowl of your ice cream churner and churn on low until you have the consistency of ice cream. For me this takes 15 minutes but yours may take 20 depending on your ice cream maker.

Transfer the ice cream to a freezer friendly container and freeze until the urge for ice cream strikes.