Chocolate cardamom pudding with chai ice-cream

This is another recipe from taste.com.au - they say that it was the winner of their 5th birthday celebration. It sounds like a yummy mix, given that I've recently got into chai flavouring. However, I'm not big on making icecream, so am thinking of just mixing some chai flavouring into vanilla icecream, and making the pudding separate.

Ingredients:

Ice cream:
1 cup whole milk
150g caster sugar
2 cinnamon sticks
6 cardamom pods
6 cloves
4 dried black peppercorns
1 thumb-sized piece fresh ginger
2 cups cream
6 egg yolks
2 tablespoons loose leaf black tea

Pudding:
100g dark chocolate, chopped
50g butter
2 eggs
1 egg yolk
50g caster sugar
1 teaspoon ground cardamom
1/8 cup plain flour

Method:
1. For the ice-cream, put the milk and 150g sugar in a saucepan. Add cinnamon, cardamom pods, cloves, peppercorns, and ginger and bring the mixture to a boil. Reduce the heat and simmer for 2 to 3 minutes until the sugar is dissolved.
2. In a jug, mix the cream and 6 egg yolks together. Add this to the milk mixture and stir constantly until the mixture thickens.
3. Add the tea, turn off the heat, cover saucepan and allow to infuse for about 20 minutes. Strain, chill the mixture in the fridge, and once cool, pour into an ice-cream maker and freeze according to the ice-cream maker's instructions.
4. For the puddings, grease two 200ml metal pudding moulds. Preheat oven to 180 degrees.
5. Melt chocolate and butter in a bowl. In a separate bowl, beat the eggs and 1 egg yolk with 50g sugar with an electric beater until thick.
6. Add the chocolate mixture to the beaten eggs and fold in the flour and the ground cardamom. Pour mixture into moulds and bake for 12-15 minutes, until the top feels firm but the middle is still soft. Allow to cool in moulds for 2 minutes before turning out. Serve with the ice-cream