• Preheat oven to 350 degrees and prepare 24 muffin tins with cupcake liners
• Cream together butter and sugar until well combined, about 2 minutes. Add the eggs one at a time and incorporate each well before adding the next. Add the milk and vanilla.
• In another bowl, sift together the dry ingredients. Add half to the butter mixture and beat to combine. Add second batch of flour and combine well.
• Scoop into muffin tins so that it comes half way up the cupcake liner. Place half plum skin side down into the batter. Make sure that it is pushed into the batter, but not submerged completely.
• Sprinkle with sugar.
• Bake for about 25-30 minutes or until the edges of the cupcakes are golden brown.

To make ice cream (should be made a day ahead)

• With a sharp knife slice the kernels off the corncobs. Cut the cobs in thirds.
• Place the kernels, cobs, cream, milk, vanilla and 1/2 cup of the sugar in a sauce pan. Cook on a gentle simmer for about 15 minutes. Turn off heat, remove cobs and vanilla, then use an immersion Blender to puree the corn. allow to sit for about an hour.
• Once the corn mixture has infused reheat it to a gentle simmer. Whisk the yolks and remaining sugar in a small bowl. Add a small portion of the hot corn/cream to the egg yolks and whisk. Keep adding the hot cream until the yolks are warm to the touch.
• Add the yolk mixture back into the saucepan and stir with a spoon or spatula until it is thickened slightly and coats the back of a spoon.
• Remove from heat and strain the custard through a strainer into an ice bath. Allow the ice cream custard to cool completely over the ice. Transfer the custard to a container and refrigerate for at least 4 hours or overnight. Then freeze in an Ice Cream Maker according to the manufacturer’s directions. Read my tips on getting a smooth silky texture from my post on coffee ice cream.
• Allow the ice cream to temper (soften) for several moments and then serve with the plum pound cake cupcakes.