Heat 1/2 cup of the cream and 6 ounces of the chocolate in a saucepan over medium heat, stirring constantly until the chocolate melts smoothly into the cream. Remove from the heat and stir in the sugar until it melts. Let cool slightly and then add into the milk.
Whip the remaining cream in a separate bowl to soft peaks. Fold the whipped cream into the milk mixture until well combined.
Transfer to an ice cream machine and churn until the ice cream is the consistency of soft-serve, 20 minutes. In the last 2 minutes, add the remaining 6 ounces chocolate. Transfer to a clean airtight container and freeze for 2 hours.
Lay out long pieces of plastic wrap on the counter. Place 4 heaping tablespoons of ice cream into the center of the plastic and wrap up tightly into a dowel shape. Return to the freezer for 1 hour longer to set up firmly before serving.
Serve on red checker paper in the Hot Dog Buns and drizzle with Raspberry "Ketchup".
Add the yeast to 1/4 cup of the milk and stir in the sugar. Let sit until the yeast begins to foam.
Add the salt and then half of the flours, followed by the yeast mixture, half of the milk and half of the water to a stand mixer with the paddle attachment. Mix until a paste forms, and then add the remaining flours, 1 cup at a time, and the remaining milk and water until the dough begins to come together. Remove the paddle and switch to a dough hook, and then knead for 4 minutes.
Form the dough into a ball and then transfer to a lightly-oiled bowl, spinning the bowl around the to make sure the dough is well coated. Cover with a tea towel and allow the dough to double in size, about 2 hours.
Punch down the dough and form into 16 equal-size balls. Form the balls into 16 equal-size dowels and place side by side on a parchment-lined baking sheet, nearly touching. Allow the dough to double in size once again.
Preheat the oven to 350 degrees F.
Mix the egg with 1/4 teaspoon water in a bowl and brush each bun with egg wash. Bake until golden brown and fully cooked through, 20 minutes.
Let cool completely before serving, about 1 hour.
Combine the raspberries, sugar, lemon juice, vanilla and 1/4 cup water in a saucepot and boil for 5 minutes. Rub through a strainer using a ladle, and then add the pulp from the strainer back into the liquid and let cool before refrigerating until use.
Recipe courtesy of Roger Mooking