Serves: 12 cannoli1) In a large bowl, whip the cream with the icing sugar until soft peaks form. In a large mixing bowl, stir the liqueur and cinnamon into the ricotta. Then stir in half the whipped cream to lighten it up. Gently fold in the remaining whipped cream. Fold the pistachios into ricotta cream mixture. Fill a pastry bag with no tip with the mixture to fill the cannoli shells. Pipe the filling into the shells just to the edges of the shell. Freeze the cannoli for 4 hrs or overnight.