Let the anthotyro come to room temperature.

Place the anthotyro and honey in the bowl of a stand mixer and beat until light, fluffy and well combined.

Transfer the mixture to a saucepan. Add the milk and stir well.

Split the vanilla bean lengthwise and use the blade of a knife to scrape out the seeds. Add the seeds to the saucepan.

Heat the mixture over low heat, stirring regularly, until it reaches a boil. Remove from the heat and allow the mixture to cool.

Pass the mixture through a fine-mesh strainer, then refrigerate until thoroughly chilled.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.

If you don’t have an ice cream maker, transfer the mixture to the freezer. Once it begins to freeze, remove it and beat with a mixer every hour, repeating 2–3 times. This will incorporate air and give the ice cream a lighter, creamier texture.

Serve the ice cream topped with crushed Aegina pistachios.