In a heavy bottomed medium pot, combine the milk, tea mix, and half of the cream.

Heat milk mixture over medium heat until it starts to simmer, stirring occasionally. Do not let it come to boil!

Remove from heat, allow to steep for 15 minutes.

Once mixture has steeped, run it through a fine mesh strainer (scraping with a spoon to push the liquids through), and into a cleaned out saucepan. Discard solids (Tea leaves).

Note: To remove even more of the leaves, you can then run the liquid through some cheesecloth, if you like. I’ll usually squeeze the solids from the first straining through a cheesecloth. This leaves some black flecks in the ice cream, but gets the most flavour and liquid out.

Combine egg yolks, sweetened condensed milk, and salt in a medium mixing bowl. Whisk until smooth - you can use a hand mixer or immersion blender if you’d like, I just use a whisk.

Add remaining heavy whipping cream to the egg yolk mixture, whisk until well incorporated.

Stream egg mixture into saucepan, whisking to incorporate. Cook over medium heat, stirring constantly, until mixture thickens - it should be thick enough to coat the back of a spoon.

I like to gently bring it up to 165 F, to ensure the eggs are properly cooked.

Remove from heat, and taste. If you’d like a little additional salt or sugar, add it now, to taste.

Cool Thai tea custard mixture to room temperature, and then chill thoroughly until ready to use - ideally overnight.

Follow your ice cream maker’s manufacturer's directions to freeze and churn custard mixture - depending on the size of the ice cream maker, you may need to do this in multiple batches.

Keep any extra ice cream mix chilled in an airtight container until use - process into frozen custard within a day or two.

Serve immediately for a soft ice cream, or transfer to a freezer-safe container and continue to freeze for at least 2 hours for a more firm ice cream.