Ingredients

• 1 cup heavy cream
• 1 cup whole milk
• 1 cup whole milk ricotta (approximately 7 oz)
• 1/2 cup mascarpone cheese
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/3 cup mini chocolate chips
• 1/3 cup roughly chopped cannoli shells or waffle cones
• 1/3 cup chopped pistachios

Instructions

1. Pour the mixture into a bowl. Chill the ice cream base in the refrigerator for about an hour. Alternatively, pour the mixture into an ice cream bowl and select the cooling - only mode to chill it.
2. Pour the ice cream base mixture into the bowl of an ice cream maker. Select ice cream mode, and churn the mixture until it becomes thick and reaches the consistency of soft - serve ice cream.
3. In the last two minutes of churning, add mini chocolate chips, chopped pistachios, and roughly chopped cannoli shells.
4. Spoon the mixture into a loaf pan or other freezer - safe container. Cover and freeze for 3 - 4 hours, until firm.
5. Let it sit at room temperature briefly before scooping.