It didn't exactly "curdle", but the consistency was kind of heavy and "mealy." Tasted fine, but not the right texture for ice cream at all.

I'm wondering if there's a way to make the ice cream base using dry pistachio pudding mix and then add toasted pistachios to it. I found a recipe that uses vanilla pudding mix, but also raw eggs, and I'm leery of raw eggs.

Anyway, if anyone has a recipe for vanilla that doesn't use raw eggs, I would adapt it and be very happy.

ALMOND PISTACHIO ICE CREAM

2 cups milk
2 cups heavy (whipping) cream*
2 pkg (4 oz each) instant pistachio pudding mix
1/4 cup chopped toasted almonds
1/2 tsp almond extract

Combine all ingredients.** Refrigerate until chilled.

Freeze in an ice cream maker according to manufacturers directions.

*You can use light or heavy cream to increase or decrease richness. For a more sherbet like texture substitute all milk for the cream.

**To lighten up the texture, retain the heavy cream; whipping it into soft peaks and folding it in just before freezing. This extra step is a plus for any pudding ice cream you plan to harden.

Makes about 1 quart
Source: Ice Cream the Whole Scoop by Gail Damerow
MSG URL: http://www.recipelink.com/msgid/118862

E-Z Creamy Ice Cream

2 tall cans Milnot (evaporated milk)
1 can Eagle Brand Milk
2 packages any flavor instant pudding (regular size, not large)
enough whole milk to fill the ice cream maker can

Mix ingredients, then put in gallon ice cream freezer can.
Leave room in the top of the can for expansion. Freeze according to manufacturers directions.

French vanilla is the usual favorite, but if you can ever find orange flavored pudding mix......it's wonderful!!