Combine all ingredients in a bowl. Whisk all together. If your Jaboticaba Jelly is recalcitrant to combine with the milk and cream, convince it with an immersion blender.
Transfer mix, which should be very cold, to your ice cream maker and freeze according to the manufacturer’s directions.
You can eat the ice cream soft, or transfer to a freezer-safe container and freezer for several hours until fully hard.
