Ingredients :

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

Directions:

1. 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.
2. 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.
3. Let chill, then freeze according to ice cream maker’s instructions.

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Image Source:*food52.com

Source:food52.com