Berry Cobbler with Banana Ice Cream

Chef Don Winkie opened his Plum Borough restaurant 80 Acres in 2014. He’s been cooking up a storm ever since, bringing a palette influenced by his years in Santa Fe and his time working at a local Italian bistro.

Chef Don Winkie’s Plum Borough restaurant is a family affair. His wife, Amy, and son, Elijah, are part of the heartbeat of this warm and intimate place. When Chef Don joined TABLE Magazine for a day of cooking together, his son joined him, eager to share one of his scrumptious dessert creations: Blueberry Cobbler with homemade Banana Ice Cream — the latter made especially delicious with Elijah’s unique way of infusing banana into the body of the ice cream.

What is Cobbler?

Cobbler is an old-fashioned word for an old-fashioned staple of family kitchens across the United States. It’s a mix of fruits, spices, and sugar poured into an oven-proof dish under a luscious cake or biscuit batter and baked until the fruit is rich and bubbly, and the topping is caramelized and golden brown. Try Elijah Winkie’s recipe at home! It will become a go-to dessert for special feasts or for everyday meals.

Berry Cobbler Recipe

Makes 8 – use 6 oz souffle dishes.


For the blueberry mixture:

850 grams blueberries
6 tbsp sugar
½ cup + 2 tbsp orange juice

For the batter:

1 ½ sticks unsalted butter
1 ½ cup milk
2 ¼ tsp baking powder
1 ½ cup flour
1 ½ cup sugar
Pinch of salt


  1. Mix together the blueberry mixture in a bowl then strain
  2. In a large bowl, add sugar, baking powder, flour, and salt.
  3. Wisk melted butter and milk into the dry ingredients.
  4. Divide blueberries evenly between soufflé dishes.
  5. Pour mixture over blueberries.
  6. Cook 350 degrees for about 25 minutes, watch carefully because times vary based on variations in the fruit.

Banana Ice Cream Recipe


3 bananas
1 ½ cups heavy cream
2 cups milk
1 cup sugar
5 large egg yolks
¼ tsp salt
1 tsp vanilla extract
(Makes 1 quart)


  1. Bring cream, milk, and sugar to a boil, remove from heat.
  2. Pour mixture over peeled, very ripe bananas, and let soak in refrigerator
  3. for 24 hours.
  4. Strain bananas out of cream and discard. Place cream in
  5. pot on stove and reheat until it simmers.
  6. Temper cream into egg yolks.
  7. Chill in refrigerator then add salt and vanilla.
  8. Cure in the refrigerator for roughly 4 hours.
  9. Pour the chilled custard into ice cream maker and freeze according to the manufacturer’s instructions.

Recipe by Chef Don Winkie / Story by Justin Matase / Photography by Dave Bryce / Styling by Keith Recker / Videography by Dana Custer and Ariella Furman

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