Cherry ice cream

Remove the pits from the cherries and place them in a saucepan. Add brown sugar. Stir. Set some of the berries aside for the filling. Blend the cherries in the saucepan with an immersion blender until smooth.

Pass the mashed mixture through a sieve. Discard the pulp. Chop the reserved cherries into small pieces. Add them to the cherry syrup.

Pour cornstarch into a saucepan. Stir well. Place the mixture on the stove over low heat and, stirring constantly, bring it to a boil until it thickens. Pour into a clean container and let cool.

Grate the dark chocolate into thin shavings. You can do this with a knife, a grater, or a vegetable peeler.

Take cold heavy cream and condensed milk. Pour the cream into a deep bowl. Add cinnamon. Whip the cream until soft peaks form.

When the creamy mixture thickens, add the condensed milk. Continue whisking until stiff peaks form.

Pour chocolate chips into the cream.

Add the cherry jam. Gently stir the ingredients with a spatula until completely combined.

Pour the prepared mixture into a container. Spread it evenly throughout the mold. Close the container with a lid and place it in the freezer for 5-6 hours. For the first 3 hours, remove the mixture every 40 minutes and stir it.