2 2/3 cups milk
2 1/2 cups persimmon pulp
1 teaspoon salt
4 egg whites
1 1/2 cups white sugar
1/2 cup lemon juice
1 1/2 cups lemon-lime flavored carbonated beverage
2 cups evaporated milk
1 teaspoon vanilla extract
1 (32 ounce) can fruit flavored Jell-O
1 tablespoon lemon zest
1 teaspoon baking soda
2 tablespoons lemon juice
1 teaspoon ground cinnamon
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.