If your ice cream maker requires you to do so, add the bowl of the ice cream maker to your freezer 24 hours ahead of making your cannoli ice cream.

First, add the heavy cream, whole milk, ricotta, sugar, vanilla extract, and salt to a large bowl.

Whisk to combine, whisking long enough to evenly distribute the ricotta and dissolve the sugar within the mixture, about 3 minutes.

Next, zest in the orange zest to the bowl and whisk to combine.

Cover the bowl and transfer to your fridge for an hour to let the flavors meld.

When you’re ready to churn your ice cream, remove your ice cream bowl from your freezer.

Add the ice cream bowl to the ice cream maker and pour in the cannoli cream mixture.

Follow the manufacturer’s instructions to churn into ice cream, or until it resembles soft serve ice cream, about 15 to 20 minutes.

Measure out your cannoli shell pieces, mini chocolate chips, and chopped pistachios. If you have a particular affinity for any of these ingredients, feel free to mess around with adding more of that ingredient and less of the others.

Add in the mix ins to your churning ice cream once it resembles soft serve.

Let the ice cream maker run for another minute or so until the mix ins are evenly distributed in the cannoli ice cream.

Finally, turn off the ice cream maker and scoop your ice cream into a freezer-safe container.

Freeze for at least 4 hours before digging in.