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1. In a saucepan, combine milk, condensed milk, Thai tea leaves and salt. Cook gently over medium heat, stirring regularly until mixture starts to steam. Remove from heat. Cover and let steep for 15 minutes. Strain through a fine mesh to remove sediments.
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2. Return the cream mixture to medium-low heat until it just start to steam.
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3. Whisk egg yolks in a bowl. Slowly add in some warm cream mixture, whisking vigorously. Continue to add in a little warm cream mixture at a time until about half of the cream mixture has been incorporated and yolk mixture is warm to the touch.
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4. Pour the yolk mixture back into the saucepan and return to medium-low heat, stirring constantly until mixture thickens slightly and coats the back of the spatula, about 5 to 7 minutes or till it reaches approximately 75 Deg C. Do not let it boil.
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5. Pour mixture through sieve and add in cold cream. Mix well. Stand the bowl in an ice bath to bring down the temperature to room temperature.
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6. Remove from ice bath and refrigerate until completely cool, overnight if possible to 'age' the mixture.
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7. Churn ice cream in a ice cream maker until is has the consistency of soft serve ice cream.
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8. Transfer to a freezer-safe container and freeze overnight until firm.
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Adapted from The Kitchenthusiast
