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The story

This is my new favorite ice cream, I like the rum flavor so much. Since you add a bit of rum to the ice cream, it doesn’t get super hard in the freezer, which makes it easy to go to the freezer and quickly grab some ice cream.

When Jörn served me this ice cream he served it together with a lukewarm Pear Belle Helene, a truly classic recipe. I think of my grandma when I eat this; A soft, lukewarm pear served with a heavenly good rum and vanilla ice cream and some chocolate sauce. The chocolate sauce breaks off nicely against all the sweet. 

The recipe (Rum & Vanilla Ice Cream)


1 litre ice cream

Rum & vanilla ice cream:
400g heavy cream
7 egg yolks
200g sugar
25g dark rum
1 tsp vanilla powder

7 egg whites
1,5 cups of sugar



How to

Rum & vanilla ice cream:
I used a rum called Plantation, Barbados Rum. In the store they said it contains 20g of sugar per 100g of rum, which makes it a sweet rum. There are also less sweet rum, which contains 4g sugar per 100g rum. If you use one that is less sweet you can increase the amount of sugar (the sugar you add with the egg yolks) slightly.

Whip the cream until lightly whipped with soft peaks.

In another bowl, whisk the egg yolks and sugar until it is light, and all the sugar has dissolved (whisk for about 1 minute). Add the rum and vanilla powder, mix well.

Mix the cream with the egg mixture.

Put the ice cream in the freezer, after one hour, stir the ice cream and repeat a few times until the ice cream is hard.

You now have 7 egg whites you can use for a meringue! Fold together a meringue that you serve together with the ice cream.

Set oven to 100°C.

Whisk the sugar together with the egg whites in a glass or metal bowl. Do not use plastic as it may contain grease which will destroy the meringue. Beat until you can turn the bowl upside down.

Spread out several small meringues or a single large one on plates with baking sheet paper.

Bake in the lower part of the oven for 1 hour. Turn off the oven and leave the meringues at least 1 hour in the oven. Ps. Do not forget them there until the next time you use the oven, because then there will be burnt meringues (been there, done that).

Svenskt recept / swedish recipe (Satans God Rom & Vaniljglass)


1 liter glass

Rom & vaniljglass:
400 g vispgrädde
7 äggulor
200g socker
25 g mörk rom
1 tsk vaniljpulver

7 äggvitor
3,5 dl socker




Så här gör du

Rom & vaniljglass:
Jag använde mig an en rom som heter Plantation, Barbados Rum. På systembolaget sade de att den innehåller 20g socker per 100g rom, vilket gör den till en söt rom. Det finns även mindre söta rom, som innehåller 4g socker per 100g rom. Om du använder dig av en sådan kan du öka mängden socker (det du tillsätter med äggulorna) något.

Vispa grädden medelhårt.

I en annan skål vispar du äggulor och socker tills sockret har lösts upp och smeten har ljusnat någo, vispa ca 1 minut. Tillsätt romen och vaniljpulvret, rör om.

Blanda grädden med ägguleblandningen.

Ställ glassen i frysen, rör om efter en timme. Detta upprepas tills dess att glassen har stelnat helt och hållet.

Nu har du 7 äggvitor över! Släng ihop en maräng som du serverar tillsammans med glassen.

Sätt ugnen på 100 C°.

Vispa ihop sockret med äggvitorna i en glas- eller metallskål. Använd ej plast då den kan innehålla fett som gör att det inte blir en maräng. Vispa tills dess att du kan vända bunken upp och ned.

Sprita ut flera små maränger eller en enda stor på plåtar med bakplåtspapper.

Grädda i nedre delen av ugnen i 1 h. Stäng av ugnen och låt marängerna stå kvar minst 1 tim i ugnen. Ps. Glöm inte bort dem där tills nästa gång du skall använda ugnen, för då blir det brända maränger (been there, done that).

Do you have any questions about this recipe? 

Don’t be shy, just ask me and I will answer as soon as possible. Maybe you have cooked it and want to share your thoughts about it? Go ahead, I’d love to get in contact with you 🙂



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