Plum Ice Cream Souffles with Spiced-Plum Sauce

Directions

To make souffles:

Cut four 14x6-inch foil strips.

Fold each in half lengthwise.

Wrap 1 foil strip around each of four ¾ cup soufflé dishes, forming collars that extend from base to above rim.

Fold and crimp ends to secure.

Combine chopped plums and ¼ cup sugar in heavy medium saucepan.

Simmer over medium heat until mixture turns bright red and is reduced to 1½ cups, stirring once a few minutes, 7 to 9 minutes.

Transfer mixture to processor, purée until smooth.

Cover; refrigerate until cold.

Add yolks, corn syrup, butter and ¼ cup sugar in medium metal bowl, and whisk until smooth and well blended.

Set bowl over saucepan of simmering water (do not let bottom of bowl touch water), whisk frequently until candy thermometer registers 170°F, 4 to 6 minutes.

Remove bowl and set on a flat working surface.

Stir in cardamom.

Using electric hand mixer or a stand mixer, beat egg mixture until cool and thick, 4 to 6 minutes.

Add cream, vanilla and ¼ cup sugar in large bowl with an electric mixer until stiff peaks form.

Pour plum purée into cream, gently fold until just incorporated.

Fold in egg mixture until smooth and well folded.

Spoon mixture into prepared soufflé dishes evenly (During the baking, mixture will extend above rim of dishes).

Cover with plastic, freeze overnight or up to 1 week.

To make the sauce:

Mix together chopped plums and sugar in heavy medium saucepan.

Simmer over medium heat until mixture turns bright red and is reduced to 1⅓ cups, stirring often, 9 to 11 minutes.

Stir in 6 tablespoons water and cardamom.

Remove from heat and transfer to processor and puree.

Put sauce to bowl.

Cover and refrigerate until chilled, at least 4 hours or overnight.

Carefully remove foil from soufflés.

Use spoon to drizzle some sauce over each souffle.

Arrange several plum slices on top.

Spoon remaining sauce over souffle and serve.

Note: You can always make the ice cream only. It is delicious on its own.