Wee Small Hours Ice Cream — Johnnie Walker · Coffee · Dark Chocolate · Dulce de Leche

Dive into the indulgent world of Wee Small Hours Ice Cream, a dessert built for late nights, slow conversations, or quiet moments of pure indulgence. Rich dark chocolate and bold coffee form the backbone, while creamy dulce de leche ribbons add caramel sweetness. A hint of Johnnie Walker Red Label gives subtle warmth and complexity, perfectly rounding out the flavor profile. Served as a dramatic dome in a chilled cast iron pan, this ice cream is as visually striking as it is luxurious — a grown-up treat that melts slowly and leaves a lasting impression.

Ingredients (makes ~1 liter / 6 servings)

• 2 cups (5 dl) cold heavy whipping cream (36–40% fat)
• 1½ cups (4 dl) sweetened condensed milk
• 100 g (3½ oz) dark chocolate, 70–75% cocoa, finely chopped
• 2½ tbsp strong cold coffee
• 6 tsp instant coffee, dissolved in 1–2 tbsp hot water
• 2 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract
• Pinch of fine salt
• 2 tbsp Johnnie Walker Red Label (see whiskey tip below)
• ½ cup (1–1½ dl) dulce de leche, for swirl
• Optional: 1 tbsp honey or light corn syrup for extra scoop softness
• Optional finishing: flaky sea salt, extra grated dark chocolate

Equipment & Tips

• Medium saucepan
• Double boiler or heat-proof bowl for chocolate
• Large mixing bowl and spatula
• Enameled cast iron loaf pan with lid for freezing (high thermal mass reduces ice crystals; pre-freeze 20–30 minutes before filling)
• Cast iron serving pan, pre-frozen 20–30 minutes before serving to keep the ice cream dome stable

Instructions

1. Prepare the whiskey: Warm Johnnie Walker Red Label over very low heat for 30–60 seconds. Cool completely before adding to the base. This tempers harsh alcohol notes while retaining structure and flavor.
2. Dissolve coffee & cocoa: Dissolve 6 tsp instant coffee in 1–2 tbsp hot water. Mix cocoa powder with a splash of cream to form a smooth paste.
3. Melt chocolate: Melt dark chocolate gently using a double boiler or low heat. Let it cool slightly.
4. Mix the ice cream base: In a large bowl, combine sweetened condensed milk, cooled coffee concentrate, strong cold coffee, cocoa paste, melted chocolate, vanilla extract, salt, and cooled whiskey. Whisk until smooth. Taste: it should be strong and slightly intense — ice cream dulls flavors when frozen. Add small extra coffee or whiskey if needed.
5. Whip the cream: Whip cold heavy whipping cream to soft peaks. Fold the coffee–chocolate base gently into the cream using a spatula to retain air.
6. Layer & swirl: Pour half the mixture into the pre-frozen enameled loaf pan. Add half the dulce de leche in dollops and swirl lightly. Pour the remaining mixture, add remaining dulce de leche, and swirl again gently.
7. Freeze: Cover and freeze for at least 6 hours, preferably overnight.
8. Serve: Pre-freeze the cast iron serving pan. Scoop the ice cream dome carefully onto the serving pan. Optionally drizzle extra dulce de leche, sprinkle extra grated dark chocolate, or a few flakes of sea salt. Serve immediately.

Chef’s Notes & Enhancements

• The pre-frozen loaf pan and serving pan dramatically improve texture stability, slow melting, and keep toppings intact.
• Soft peaks on whipped cream are critical. Overwhipping leads to a slightly grainy frozen texture.
• Warm the whiskey briefly to round the edges without losing too much alcohol. This improves flavor depth and slightly lowers freeze point for a creamier result.
• If you want extra scoop softness, stir in 1 tbsp honey or light corn syrup into the base before folding in whipped cream.
• For flavor intensity: taste the base before folding in cream — it should be stronger than you expect the final ice cream to taste.

🥃 Whiskey Tip (Flavor & Texture Control)

This recipe uses 2 tablespoons of Johnnie Walker Red Label to balance flavor and texture.

To round off harsh alcohol notes without losing too much volume:

1. Place the 2 tbsp whiskey in a small saucepan.

2. Warm over very low heat for no more than 30 seconds.

3. Do not simmer or boil.

4. Remove from heat and cool completely before adding to the base.

Why this works:

• Brief warming softens sharp alcohol edges.

• Starting with 2 tbsp compensates for slight evaporation.

• Retaining some alcohol lowers the freeze point slightly, improving scoopability and mouthfeel.

If you prefer a stronger whiskey presence, you may skip warming and add it directly.