1 cup heavy cream
1 dash salt
2 cups whole milk or half-and-half
1 cup Thai iced tea leaves (can be found at Asian grocery store)
2 egg yolks
1 teaspoon vanilla
1 (14-ounce) can condensed milk
- In a small saucepan, gently heat heavy cream, salt, and milk mixture with tea until almost simmering, then steep for about 10 to 20 minutes until desired flavor.
- Using a slotted spoon, remove the leaves then reheat and make custard by bringing the milk mixture to a low simmer over gentle heat, then, while constantly mixing, add in the yolks. Stir in the vanilla and condensed milk.
- Let chill, then freeze according to ice cream maker’s instructions.