No Churn Thai Tea Ice Cream

Steep the Thai tea and milk over medium low heat until steaming and very bright orange.

Pass the mixture through a fine mesh sieve (pushing out all liquid) or squeeze it through a piece of cheese cloth.

Mix the Thai tea with the sweetened condensed milk and vanilla until smooth.

Whip the heavy cream until thick and stiff peaks form.

Fold the whipped cream into the tea mixture in 2-3 batches.

Continue folding until very smooth, but don't beat it or else it will deflate the air!

Add the ice cream mixture to a loaf pan, cake pan, or other freezer-safe container. Cover and freeze for at least 8 hours.