Persimmon cake and ice cream

500 g vanilla ice cream

2 glass persimmon pulp

1 glass sugar

0.5 h. l. salt

1 h. l. cinnamon

0.5 h. l. ginger

1 h. l. vanilla

1.5 glass cold whipped cream

0.5 glass almonds

To prepare the cake need to have a ready base of a thin crust dough, which should be put in a split mold with high walls. Slightly melted ice cream spread on the foundation and put in the freezer. At this time, connect the persimmon pulp with 1.5 cups of sugar, salt, spices and vanilla. Gently mix in the weight of the whipped cream. Prepared by the mass spread over ice cream, cover with foil and place in the freezer for 4 hours. Ready to decorate the cake with whipped cream and almonds.