Thai Tea Ice Cream

Ingredients

• 3 cups half and half
• 1/2 cup Thai tea leaves
• 6 egg yolks
• 3/4 cup sugar
• Kosher salt, to taste
• Sweetened condensed milk, for serving

Directions

1. Warm the half and half in a large saucepan until it reaches a gentle simmer. Mix in the Thai tea, remove the pan from the heat, and let it steep for 5 minutes.
2. In a bowl, beat the egg yolks with the sugar until the mixture looks lighter and thicker. While whisking the yolks constantly, slowly add about 1 cup of the warm dairy mixture. Pour the tempered yolks back into the saucepan, whisking thoroughly so everything comes together smoothly.
3. Set the pan over medium low heat and cook, whisking often, until the mixture turns into a thin, syrupy custard. Season with salt to taste, using between 1/2 and 1 teaspoon. It should cling lightly to the back of a spoon, and when you run a finger through it, the path should stay clean. Stop there; this custard should not become thick.
4. Strain the custard through a fine mesh strainer, then refrigerate it overnight before freezing it in your ice cream maker according to manufacturer's instructions. Transfer the ice cream to the freezer for at least 3 hours before serving, topped with a drizzle of condensed milk. This ice cream is best on the day it is made.