|Milk||2 Pint (About 1 Liter Or 5 Cups)|
|Macaroni||1⁄4 Pound (About 100 Grams Or 0.75 Cup)|
|Corn flour||1⁄2 Ounce (Also Called Cornstarch, About 15 Grams Or 1.5 Tablespoon)|
|Water||2 Fluid Ounce (About 50 Milliliter Or 0.25 Cup)|
|Sugar||1 Ounce (About 25 Grams Or 2 Tablespoon)|
|Raspberry jam||3 Ounce (About 75 Grams Or 0.25 Cup)|
|Vanilla icecream||1 Pint (About 0.5 Liter Or 2.5 Cups)|
|Canned peaches||1⁄2 Pound (About 225 Grams Or 1 Cup)|
|Fan wafer biscuits||6|
1 Heat the milk in a saucepan and add the macaroni.
Bring to the boil, stir and simmer for 10 minutes.
2 Thicken with the cornflour (cornstarch) mixed with the water.
Cook for 2 minutes.
Add the sugar.
3 If you wish to eat this dish cold, allow the pasta mixture to cool, then arrange in tall glasses.
4 When ready to serve, heat the raspberry jam gently.
5 Put a large scoop of ice-cream into each glass, add some peach slices and pour over the hot raspberry jam.
Decorate with fan wafer biscuits and serve immediately before the ice-cream melts.
6 If you wish to serve this dish hot, to enjoy the contrast between the hot pasta and cold ice-cream, put the hot pasta into ovenproof dishes and keep warm.
7 When ready to serve, top each with the ice-cream, the peach slices and the hot jam, and serve immediately.