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1
In a medium-size heavy saucepan, combine 1/2 cup granulated sugar with cream and milk.
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2
Bring to a simmer; turn off heat.
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3
Whisk together egg yolks and remaining 1/2 cup granulated sugar.
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4
Whisking constantly, slowly add about half (a cup or so) of hot cream mixture to yolks.
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5
Pour yolk mixture into saucepan with remaining cream.
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6
Cook, stirring constantly, over moderately low heat until mixture thickens enough to coat back of a spoon, about 7 minutes: do not let it come to a simmer or it will curdle.
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7
Immediately strain custard into a clean bowl.
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8
Whisk in sour cream, vanilla and salt.
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9
Cover custard tightly with plastic wrap and chill at least 3 hours or up to 3 days.
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10
About an hour before you want to serve ice cream, combine strawberries and brown sugar in a bowl for 15 minutes.
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11
Transfer berries and accumulated juices to a skillet and bring just to a simmer.
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12
Remove from heat and stir in brandy.
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13
Use a slotted spoon to transfer berries to a bowl.
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14
Simmer juices in skillet until syrupy, about 5 minutes.
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15
Pour syrup over strawberries.
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16
Chill mixture in freezer until thoroughly cool but not frozen (15 to 30 minutes).
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17
Churn custard in an ice cream machine according to manufacturer's directions.
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18
When ice cream has reached a soft-serve consistency, transfer to a bowl and swirl in the strawberry mixture with a quick folding action (you want to see red and white swirls, not pink).
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19
Serve immediately.
