Cookstr.com

Peach Shake with Brandy and Nutmeg

This image courtesy of Andre Baranowski

Just as the late Ella Fitzgerald was known as the First Lady of Song, the late Edna Lewis could easily have been called the First Lady of Flavor. Her appreciation for great local ingredients, pitch-perfect sense of taste, and deep knowledge of southern cooking and foodways shone bright in her books. My sister Amanda turned me on to the recipe for an unusual brandy and nutmeg dessert sauce in The Gift of Southern Cooking, Miss Lewis’s last book, co-written with Scott Peacock (Knopf, 2003). The recipe headnote suggests serving the sauce with peach cobbler, a combination that seemed perfect for a milkshake. A dusting of the grated nutmeg is a natural garnish here.

CostModerate

Easy

Total Timeunder 15 minutes

OccasionCasual Dinner Party, Cocktail Party

Recipe Coursebeverage

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, vegetarian

Equipmentblender

Taste and Texturecreamy, frothy, fruity, spiced, sweet, tart

Type of Dishbeverage, shake

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

YOUR RECENTLY VIEWED RECIPES


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Reviews

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
OR
Sign In using Email and Password