Whisk together the heavy cream and sugar in a large bowl until the sugar has dissolved. Whisk in the half and half and sour cream until well combined.
Scoop the strawberries into a food processor and puree. You’ll need 2 cups. Combine the puree with the ice cream base along with the lime zest, tequila and Gran Torres. If you have time, cover and refrigerate for 4 hours to completely chill.
If you want to speed up the process, create an ice bath by filling a large bowl halfway with ice, add enough water so that the ice moves freely. Nestle the ice cream bowl into the ice bath and whisk regularly until completely cool. Freeze in an ice cream freezer according to the manufacturer’s directions. Scrape into a resealable container and freeze for several hours to firm. Serve with Chocolate Habanero Sauce.