To make the cannoli dough, combine the flour, sugar, cinnamon and salt in the bowl of a food processor and pulse until combined. Add the melted butter and pulse until combined, then add the egg white and pulse again. With the food processor running, drizzle the Marsala through the feed tube and process until just combined.

Divide the dough into two pieces and wrap in plastic wrap. Refrigerate for at least an hour.

When you’re ready to cook the dough, lightly flour your work area. Roll the dough very thinly, about ⅛-inch thick. Cut into strips or rounds.

At this point, you can either deep fry the dough or bake it. If baking, place the dough pieces on a nonstick baking mat and lightly mist with cooking spray. Bake at 400º for 11-13 minutes. Remove to a cooling rack to cool completely, then crumble. If frying, do so in a large skillet until golden brown and drain on paper towels.

To make the ice cream, combine the heavy cream, milk and sugar in a large mixing bowl, preferably one with a pour spout. Use an immersion blender to blend until the sugar is dissolved. Add the ricotta, cream cheese and seeds from the vanilla bean and blend again until the mixture is smooth. Alternately, you can do this in a blender and transfer to another container until ready to freeze.

Cover and refrigerate until thoroughly chilled.

Transfer to the bowl of an ice cream maker and freeze according to manufacturer’s directions. Add the chocolate chips, pistachios and cannoli shells in the last minute or so of churning.

Transfer to a container with a tight-fitting lid, cover, and freeze until firm, about 4 hours.