Silvia Colloca's no-churn gelato. Fresh Floridia ricotta whipped with sweetened condensed milk and cream, folded with orange zest, dark chocolate and pistachios, then frozen. No churn, no machine, just a Sicilian cannoli filling reimagined as a scoop. Crushed cannoli shells over the top for crunch.

The no-churn technique (whipping the cream-and-condensed-milk mixture to soft peaks before folding through the flavour base) bypasses the need for an ice cream churn by incorporating enough air during the initial whip to prevent the ice crystals from forming dense, hard structures during the freeze. The result reads as a proper gelato (denser than American ice cream, softer than a granita) without the equipment requirement.

Fresh Italian ricotta is the foundational ingredient. The Floridia version (or any small-batch Italian-style sheep's-milk or cow's-milk ricotta) is wetter, creamier and less grainy than the supermarket commercial brands; the difference shows immediately in the texture of the finished gelato.

The cannoli filling reference (orange zest, chocolate chips, pistachios) is the Sicilian cassata move. A real cassata uses sweetened ricotta as the cake filling; the gelato adaptation captures the same flavour combination in a frozen format. Smashed cannoli shells over the top for textural contrast; an espresso on the side. Eat within a week of making; the cream texture stays best fresh.