Ice Cream Base:
In a bowl, whisk together egg yolks, honey, and cornflour until smooth. In a saucepan, heat the Greek yogurt until it just starts to warm (do not boil). Gradually pour the warm Greek yogurt into the egg mixture, whisking continuously. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (like custard). Remove from heat and stir in the chopped pasteli pieces. This allows the pasteli flavors to infuse into the ice cream base. Let the mixture cool to room temperature.

Chilling and Freezing:
Once cooled, cover the mixture and chill it in the refrigerator until cold. Churn the chilled custard in an ice cream machine according to the manufacturer's instructions until thick and creamy.
If you don’t have an ice cream machine, pour the custard into a freezer-safe container and freeze it. Stir vigorously every 1-2 hours to break up ice crystals until the ice cream reaches a firm consistency.

Serving:
Before serving, let the ice cream soften slightly at room temperature for a few minutes. Break or cut the pasteli into small pieces and sprinkle over the ice cream. Enjoy!