Last year I was introduced to this unparalleled ice cream flavor and it brought me back to my youth: Thai food in an outdoor strip mall on a weeknight. Which always included, without fail, over salty garlic shrimp and an overly sugary Thai iced tea. I would take down two milky orange drinks before the meal even began, until my parents realized the caffeine levels and cut me off. so here I am, older and wiser, turning this awesome drink into a still sweet (but less sweet) and still caffeinated (this would be a top notch breakfast tea Affogato…) treat.

Disclaimer: a quart of ice cream is like a light, weeknight dessert and lasts about 2 full days in my presence. most homemade ice cream recipes are written for just 1 quart and yes yes, I know that's for a few reasons. But. If you're going through the process of making ice cream, that's a lot of work to yield you only so many bites of glory. if you love ice cream enough to own a machine and make it from scratch, make more than a quart at a time! if you live in a small apartment and love IC, firstly i feel you. secondly, spare some inches elsewhere and get a 2 quart-er! or come over and use mine so I can eat your ice cream. peace, love, dairy.

Makes 2 quarts

PARTS
- 2 cups heavy cream
- 4 cups whole milk
- .5 teaspoon salt
- 1 cup loose Thai tea leaves
- 4 egg yolks, whisked together
- 1 (14-oz) can sweetened condensed milk

CLUES
1. Combine heavy cream, milk, salt and thai tea in a medium pot. Heat, stirring occasionally, until almost simmering. remove from heat and let steep for 12-14 minutes (time this carefully, tea gets bitter when it steeps for too long).
2. Using a fine mesh strainer or nut milk bag, strain the mixture into a large bowl to remove tea leaves. Wipe the pot clean.
3. To make the custard, add the strained mixture back into the clean pot, and bring to a gentle simmer. While whisking constantly, add the egg yolks. Then add the condensed milk and whisk until it thickens and feels homogenous, about 2-3 minutes.
4. Remove the custard from heat and let it chill completely. Once chilled, freeze according to your ice cream maker's directions. 

NOTES
-- Thai tea can be found at Asian grocery stores, but if you don't have one near you, I like this brand from Amazon
-- Be careful not to let the tea steep for too long, it will turn very bitter (I know this because I forced my friends to eat bitter ice cream during my first few rounds of this guy)
-- If you don't have an ice cream maker, get one. They're so fun. This is mine. 
-- Alright fine, if you don't want to buy an ice cream maker, you can still make this ice cream! Check out this great bon app article for ice cream making tips w/o a machine