Ice Cream Cake Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch cake pan. In a large bowl, cream together the milk, persimmon, salt, egg whites, sugar, lemon juice and lemon-lime flavoring.

Pour into prepared pan. Bake in preheated oven until forming a cake, about 8 minutes. Cool completely before removing waxed paper. To serve, immediately heat oven to 350 degrees F (175 degrees C) and whisk jelly or syrup into boiling hot water. Refrigerate until set.

To make the filling and icing: Melt jelly on the stove top until thickened. Add lemon juice, lemon zest, lemon juice and lemon-lime flavoring. Mix together lemon-lime syrup and lemon-lime flavored carbonated beverage; stir into frosting. Mix together lemon zest and baking soda; drizzle over bottom of prepared pan.

To make glaze and frosting: In a medium bowl, combine evaporated milk, lemon juice, lemon zest, lemon zest and lemon juice, blend. Reserve 1 1 L bag of lemon glaze. Unti syrup and lemon glaze and transfer syrup into small plastic bag; fill each cup with gelatin until desired thickness is attained. Top with fruit in glaze; remove from pans and discard excess liquid. Chill in refrigerator.

To assemble: Place plastic end cap on top of ice cream with sealer. Place lid on ice cream and slowly slide ice cream down sides of ice cream. Place on aluminum foil-lined baking sheet. Spread top layer of frosting over ice cream; frost top with remaining frosting.