1/4 cup red Thai tea leaves
3/4 cup boiling water
1/2 cup condensed milk
1 cup cream

Steep tea in boiling water for 20 minutes –
strain, mix with condensed milk, and chill.
Use hand blender to combine with cream,
then re-chill and churn in ice cream maker
for 30 minutes. Freeze.

Inspired by mobile vendor, Koh Mook.