Line a 9×13-inch high-sided jelly roll pan with Gefen Parchment Paper. Set aside.

In a five-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.

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

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 9×13-inch jelly roll. Smooth it out but do not flatten. Carefully place in the freezer for eight hours.

Remove the jelly roll pan from the freezer and let it stand on the counter for five 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, so be patient.

Spoon the ice cream into a 9×5-inch loaf pan or ice cream-friendly container. Cover tightly with plastic wrap and freeze for at least eight hours or until the ice cream has completely hardened.

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