Cannoli Gelato

Steps

1. Blend 220 g whole-milk ricotta210 ml whole-milk ricotta¾ cup + 2 tbsp whole-milk ricotta330 g whole-milk ricotta320 ml whole-milk ricotta1⅓ cups whole-milk ricotta, 75 g caster or granulated sugar90 ml caster or granulated sugar¼ cup + 2 tbsp granulated sugar115 g caster or granulated sugar130 ml caster or granulated sugar½ cup + 1 tbsp granulated sugar, 1 tsp finely grated orange zest1 tsp finely grated orange zest1 tsp finely grated orange zest1½ tsp finely grated orange zest1½ tsp finely grated orange zest1½ tsp finely grated orange zest, ¼ tsp ground cinnamon¼ tsp ground cinnamon¼ tsp ground cinnamon¼ tsp ground cinnamon¼ tsp ground cinnamon¼ tsp ground cinnamon, ½ tsp pure vanilla extract½ tsp pure vanilla extract½ tsp vanilla extract¾ tsp pure vanilla extract¾ tsp pure vanilla extract¾ tsp vanilla extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt until completely smooth, about 1 minute.
2. Add 190 ml whole milk190 ml whole milk¾ cup + 1 tbsp whole milk285 ml whole milk290 ml whole milk1¼ cups whole milk and blend for a few seconds more, until the sugar has dissolved.
3. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
4. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Gelato.
5. If it looks very powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin. Otherwise skip it: Mix-in smooths the tubpint too.
6. Break the cannoli shells or waffle cone into pea-sized pieces.
7. With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 35 g mini dark chocolate chips50 ml mini dark chocolate chips3½ tbsp mini semisweet chocolate chips55 g mini dark chocolate chips75 ml mini dark chocolate chips¼ cup + 1 tbsp mini semisweet chocolate chips and 15 g waffle cone or cannoli shells75 ml waffle cone or cannoli shells⅓ cup waffle cone or cannoli shells25 g waffle cone or cannoli shells110 ml waffle cone or cannoli shells½ cup waffle cone or cannoli shells, then run Mix-in.
8. Scatter 15 g shelled pistachios2 tbsp shelled pistachios2 tbsp shelled pistachios25 g shelled pistachios3 tbsp shelled pistachios3 tbsp shelled pistachios over the scoops.

To serve: Dust with a little powdered sugar if you like.