WHITE CHOCOLATE ICE CREAM

1. Place the egg yolks, sugar and vanilla into a bowl and whisk to combine.
2. Add the cream and whisk to incorporate.
3. Place into an unperforated steam container, cover and place into the steam oven at 80°C for 1 hour, or until the mixture thickens.
4. Remove the custard from the steam oven and pour over the white chocolate. Whisk until the chocolate has completely melted and incorporated, then place into the refrigerator to chill.
5. Churn the mixture in an ice cream machine according to its instructions.
6. Place into a chilled glass bowl and store in the freezer until ready to assemble the trifle.

RASPBERRY SYRUP

1. Place all the ingredients into a saucepan and bring to the boil.
2. Pass the mixture through a sieve and into a bowl.
3. Allow to cool at room temperature before assembling the trifle.

ASSEMBLY

1. Roughly crush the butternut snap biscuits.
2. Scatter 1 third of the crushed biscuits over the base of a trifle dish, then top with 1 third of the prepared ice cream followed by 1 third of the raspberry syrup.
3. Repeat with another 2 layers of biscuit, ice cream and raspberry syrup.
4. Prior to serving, top with dollop cream and fresh raspberries.

Note: Store in the freezer for up to 2 weeks. Prior to serving, allow to defrost for 15-20 minutes.