In a large heat-proof bowl, whisk together egg yolks and ½ c. of sugar until smooth. Set aside.

In a medium sized saucepan, whisk together remaining ½ c. sugar, the heavy cream, and the milk. Heat over medium low heat, whisking all the while, until the mixture just reaches a simmer. Remove from the heat.

Slowly pour about 1 cup of the hot cream into the eggs in a thin stream, whisking the eggs vigorously as you do so to keep them from scrambling. Pour yolk mixture back into saucepan with rest of cream, still whisking. Heat the custard over low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon. This will take 7-10 minutes. After it begins to thicken, it will continue to thicken fairly quickly, so remove from heat about 30 seconds to 1 minute after it starts to thicken.

Strain custard through a sieve into a large, clean bowl, pushing through sieve with a spatula. Allow to cool for about 5 minutes, then whisk in sour cream, vanilla extract, and salt, whisking until smooth. Cover custard tightly with plastic wrap and refrigerate for at least 3 hours, or overnight.

About 1 hour prior to churning the ice cream, prepare the strawberries: Place the chopped strawberries and the brown sugar in a large frying pan and stir. Let sit for 15 minutes to allow the strawberry juices to release. Heat over medium-low heat, stirring, and cook for 10-15 minutes, until berries are soft, and juices have evaporated enough to become syrupy. Remove from heat and stir in brandy. Transfer berries and syrup to a bowl and freeze for 20-30 minutes, until chilled but not frozen.

Churn the ice cream in an ice cream maker according to directions. When the ice cream has reached a soft serve consistency, turn off the machine and fold in the chilled strawberry mixture so that there are streaks of berries. Freeze to further solidify.