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To make souffles:
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Cut four 14x6-inch foil strips.
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Fold each in half lengthwise.
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Wrap 1 foil strip around each of four 3/4 cup souffle dishes, forming collars that extend from base to above rim.
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Fold and crimp ends to secure.
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Combine chopped plums and 1/4 cup sugar in heavy medium saucepan.
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Simmer over medium heat until mixture turns bright red and is reduced to 1 1/2 cups, stirring once a few minutes, 7 to 9 minutes.
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Transfer mixture to processor, puree until smooth.
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Cover; refrigerate until cold.
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Add yolks, corn syrup, butter and 1/4 cup sugar in medium metal bowl, and whisk until smooth and well blended.
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Set bowl over saucepan of simmering water (do not let bottom of bowl touch water), whisk frequently until candy thermometer registers 170F, 4 to 6 minutes.
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Remove bowl and set on a flat working surface.
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Stir in cardamom.
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Using electric hand mixer or a stand mixer, beat egg mixture until cool and thick, 4 to 6 minutes.
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Add cream, vanilla and 1/4 cup sugar in large bowl with an electric mixer until stiff peaks form.
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Pour plum puree into cream, gently fold until just incorporated.
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Fold in egg mixture until smooth and well folded.
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Spoon mixture into prepared souffle dishes evenly (During the baking, mixture will extend above rim of dishes).
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Cover with plastic, freeze overnight or up to 1 week.
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To make the sauce:
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Mix together chopped plums and sugar in heavy medium saucepan.
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Simmer over medium heat until mixture turns bright red and is reduced to 113 cups, stirring often, 9 to 11 minutes.
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Stir in 6 tablespoons water and cardamom.
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Remove from heat and transfer to processor and puree.
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Put sauce to bowl.
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Cover and refrigerate until chilled, at least 4 hours or overnight.
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Carefully remove foil from souffles.
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Use spoon to drizzle some sauce over each souffle.
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Arrange several plum slices on top.
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Spoon remaining sauce over souffle and serve.
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Note: You can always make the ice cream only.
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It is delicious on its own.
