Iced Grape Terrine with Damson Glaze

Place a serving plate in the freezer to chill

In a bowl, whip the ice cream with a spatula until it becomes creamy

Pour the mixture into the prepared loaf pan, cover with plastic wrap and freeze for 5 hours

Wash and halve the grapes

In a bowl, drizzle half of the cherry brandy over the grapes, then cover with plastic wrap and refrigerate for 1 hour

With a spatula, create a central cavity in the entire length of the ice cream, leaving a 2-centimeter border

Drain the grapes and fill the cavity with them

Cover the top with the removed ice cream and freeze for an additional 3 hours

Poke a knife along the sides of the loaf pan and flip it over onto a chilled plate

Drape with a damp cloth heated in hot water, then agitate to cause the ice cream to slide

Return to the freezer for another 30 minutes

In a small saucepan, dissolve the jelly over medium heat, stirring constantly

Add the remaining cherry brandy and remove from heat

Serve the ice cream with the warm glaze.