ISO Recipe for ice cream made with pudding??

I am seeking a recipe for homemade ice cream that includes cook-and-serve pudding mix (not instant).  The recipe I used before was from Elinor Klivans' book "Bake and Freeze Chocolate Desserts" and was named Chocolate Pudding Ice Cream.  If anyone has this recipe, or one similar, and would be kind enough to share it with me, I would be ever so grateful.  Thanks in advance!

Sky

I also used to have an ice cream recipe that called for pudding.  However, I think my was instant.  I cannot find it which really upsets me because there were recipes for popcycles (using jello and Kool-Aid) and fudgecycles.  I did find this ice cream recipe and thought I'd post it for you.  It is from a booklet titled The Dessert Lover's Handbook.  It was put out by the Borden company for it's Eagle Brand Sweetened Condensed Milk in 1969.  There is no publishing companies name attatched to it.  Now that the legal credit has been given, here are a couple of recipes:

PENNY-SAVER VANILLA ICE CREAM

(makes about 4 quarts)

HAND OR ELECTRIC FREEZER:

3 cups instant nofat dry milk

6 cups water

2 cans Eagle Brand Sweetened Condensed Milk

2 Tablespoons Vanilla extract

In a large bowl, combine nonfat dry milk and water.  Add the milk and vanilla.  Stir until well blended.  Pour into the freezer.  Proceed according to the operating instructions for your hand or electric home freezer.

     PENNY-SAVER CHOCOLATE ICE CREAM:

Proceed as for the vanilla ice cream except combine 4 (1 oz) squares unsweetened chocolate and milk in top of a double boiler.  Cook over hot water; stir frequently until thickened.  Add water and nonfat dry milk or hogtenized milk.  Mix until smooth.  Cool.  Pour into freezer.

SUBSTITUTION NOTE:  For a richer icream, 6 cups of homogenized milk may be substituted for the nonfat dry milk and water.

VANILLA ICE CREAM

(makes about 1 1/2 PINTS)

Refrigerator-Freezer:

2/3 cup Eagle Brand Sweetened Condensed Milk

1/2 cup water

1 1/2 teaspoons vanilla extract

1 cup (1/2 pint) heavy cream

In medium bowl, combine condensed milk, water and vanilla extract.  Refrigerate.  In medium bowl whip cream to a soft custard-like consistency.  Fold into chilled mixture.  Pour into ice cube tray.  Freeze about 1 hour or until a firm mush forms.  Turn into chilled large mixing bowl; break into pieces.  Beat until fluffy, but not melted.  Quickly return to ice cube tray.  Cover with foil.  Return to freezer.  Freeze until firm.

VARIATIONS:

COFFEE ICE CREAM:  Proceed as for vanilla ice cream except stir 2 teaspoons instant coffee grounds into mixture before pouring into ice cube tray.  (Note:  coffee will dissolve after ice cream is beaten.)

FRESH STRAWBERRY ICE CREAM:  Proceed as for vanilla ice cream except fold 1 cup crushed fresh strawberries sweetened with about 1/4 cup sugar into mixture before pouing into two ice cube trays or a deep loaf pan.

PEPPERMINT CANDY ICE CREAM:  Proceed as for vanilla ice cream except fold 1 cup finely crushed peppermint stick candy into the mixture before pouring into ice cube tray.  (Note: candy will dissolve during freezing.)

MAPLE NUT ICE CREAM: Proceed as for vanilla ice cream except substitute 2 teaspoons maple flavoring for the vanilla extract.  Fold in 1/4 cup coarsely chopped walnuts after frozen mixture is beaten.

PEACH ICE CREAM:  Proceed as for vanilla ice cream except fold 1 cup mashed fresh peaches, or drained frozen peaches or drained canned peaches before pouring into two ice cube trays or a deep loaf pan.

Kim