HOT DOG ICE CREAM RECIPES

Steps:

• 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.

Steps:

• Cut 12 slices of ice cream, 4-inch long by 1-inch wide and 1-inch deep. Cut a piece of plastic wrap and set one ice cream log at one edge. Roll the plastic wrap around the ice cream, rolling and shaping the ice cream into a hot dog shape. Twist the ends of the plastic wrap. Repeat. You’ll have a little excess ice cream. Freeze the ice cream hot dogs for at least 2 hours.
• Meanwhile, heat oven to 325°F. Spray the 12 cavities in a mini oval snack cake-baking pan with non-stick spray. Also spray 2 mini 5 1/2 x 3-inch loaf pans.
• Make Betty Crocker™ Pound Cake batter according to package instructions. Fill each of the 12 snack cake cavities 2/3 full of batter and divide the remaining batter among the loaf pans.
• Bake for 20-24 minutes until the cakes are light golden brown on top and a toothpick inserted in the center of the cake comes out clean.
• Cool the small cakes in pan for 10 minutes, then remove and set on cooling rack to cool completely. Cut the two pound cakes into French fries, using a crinkle cutter or a knife. Drizzle half of the melted butter on an aluminum foil lined baking sheet, set the cake fries on the foil. Drizzle the remaining butter over top. Bake at 325°F for 15-20 minutes, flipping after 10 minutes, until deep golden brown.
• Cut the cooled snack cakes into hot dog buns.
• Set one ice cream hot dog inside the bun. If desired, pipe yellow or red frosting on like mustard and ketchup, then serve.