Blend ice cream base of milk, cream, sugar, vanilla, and salt

Pour into ice cream maker and mix according to manufacture instructions

Drain ricotta (if needed) by using cheese cloth. Either squeeze or let hang over sink faucet to get out any extra whey.

Chop pistachios and set aside.

Chop or crush waffle cones or seed crackers. (because of their consistency, waffle cones will be best left as a topping, while the cinnamon seed crackers will mix and freeze well into the ice cream)

In a separate bowl, zest 2 oranges. Mix in mascarpone, drained ricotta, mascarpone, and chopped pistachios. (if using cinnamon seed crackers, add those in now)

Stir well

When ice cream is completed churning, stir cannoli cream in slightly.

Freeze until hardened- enjoy

*If using waffle cone bits, add these onto each individual bowl to preserve that crunch rather than folding into the ice cream