- 1/4 cup (about 2 ounces/60 milliliters) cold whole or lowfat milk
- 1/3 cup (about 2 1/2 ounces/75 milliliters) cognac or brandy
- 1 1/2 tablespoons (about 3/4 ounce/21 grams) peach jam or preserves
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon freshly grated nutmeg, plus extra for garnish, if desired
- 4 medium scoops (about 1 pint/12 ounces/340 grams) peach ice cream, softened until just melty at the edges
- 4 medium scoops (about 1 pint/12 ounces/340 grams) peach sorbet, softened until just melty at the edges
- Place the milk, cognac, jam, vanilla extract, and nutmeg in a blender and blend to mix thoroughly, about 15 seconds. Add the ice cream and sorbet and pulse several times to begin breaking them up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, and serve at once.
- Place the milk, cognac, jam, vanilla extract, and nutmeg in a blender and blend to mix thoroughly, about 15 seconds. Add the ice cream and sorbet and pulse several times to begin breaking them up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, and serve at once.