1. Place the milk, espresso powder, and almond extract in a blender and blend to mix thoroughly, about 15 seconds.
2. Add the slightly-softened ice cream and sorbet and pulse several times to begin breaking the scoops up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades.
3. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar. Pour into a chilled glasses, and serve at once.