In a bowl, whisk the cream, cocoa and spice together until the mixture forms stiff peaks.
Add the condensed milk and arrowroot powder to the mixture and whisk until well combined.
Gently incorporate the brandy, folding through evenly.
Pour half the mixture into a freezer proof container. Dot the ice cream with half of the jam, then swirl the jam into the mixture using a skewer or fork.
Add the remainder of the ice cream on top and repeat the process with the rest of the jam.
Cover the container with an airtight lid. Freeze for approximately 8hrs or until solid. Take out of freezer and allow to stand for 5mins before serving.
