In a medium saucepan, heat the cream, 1/2 a cup of sugar and salt over medium heat cooking until the sugar dissolves. Remove from the heat and set aside.

In a small bowl, whisk the eggs with the remaining sugar until light in color and long ribbons form when you raise the whisk out of the bowl. Ladle about half a cup of the cream into the bowl whisking constantly so the eggs do not scramble. (This will temper the eggs to avoid scrambled egg ice cream.) Slowly whisk in the remaining cream into the egg mixture and then pour the mixture back into the saucepan. Cook over medium heat until thickened and the mixture coats the back of a spoon stirring constantly.

Prepare an ice bath by filling a large bowl with ice water and placing a smaller bowl inside. Place a fine mesh strainer over the ice bath and pour the custard mixture into the smaller bowl. Allow to chill for approximately one hour.

Pour the custard mixture into a blender. Add the ricotta cheese and Grand Marnier. Puree the mixture until very smooth, approximately 30 seconds. Transfer the mixture to a bowl, cover and chill thoroughly.

Pour the custard mixture into your ice cream maker and churn according to the manufacturer's instructions. When done, fold in the pistachios and chocolate chips. Transfer to an airtight container and store in the freezer until ready to use.

Melt the chocolate in a double boiler until completely smooth. Carefully spoon the chocolate into the cannoli shells until completely coated inside. Place the cannoli shells on a baking sheet lined with parchment and freeze until firm.

Using a melon baller, scoop the ice cream and stuff into the prepared shells. Place the cannoli on the baking sheet and freeze for 1 hour or up to 4 days.

Prior to servings, allow to sit at room temperature for 3-5 minutes.