Servings: 1.5 quarts // a full 3 pints

12 oz evaporated whole milk (1 can) 12 oz evaporated whole milk (1 can)
2/3 c Thai tea leaves ⅔ c Thai tea leaves
8 oz sweetened condensed milk 8 oz sweetened condensed milk
12 oz heavy cream, divided 12 oz heavy cream, divided
1/8 tsp kosher salt ⅛ tsp kosher salt
4 large egg yolks, at room temperature 4 large egg yolks, at room temperature
1 tsp vanilla extract 1 tsp vanilla extract

In a saucepan over medium heat, warm the evaporated milk, stirring occasionally to avoid scorching, until hot but not boiling, about 190 F. 2. Remove pan from heat and add Thai tea leaves. Cover pan with lid and let steep for 30 minutes. Meanwhile, prepare an ice bath. 3. After 30 minutes, strain the mixture through a fine-mesh sieve/ a triple layer of cheesecloth/ double layer of large paper coffee filters to remove the tea leaves, squeezing out as much liquid as you can from the leaves. Rinse out the saucepan to get rid of excess tea leaves and return the strained liquid to the pan. 4. Add the sweetened condensed milk, 8 oz heavy cream, and salt to the liquid and stir. Heat mixture in saucepan over medium heat, stirring occasionally, until very warm (150 to 160). 5. In a large bowl, whisk egg yolks together. Slowly add small amounts of the warm mixture to the egg yolks, whisking constantly, to temper them. Continue adding warm liquid slowly while whisking, until all liquid has been mixed in. 6. Return mixture to the saucepan over medium heat and stir constantly until the mixture reaches 165 F. Remove immediately from heat and immerse saucepan in ice bath (alternatively, transfer to a bowl and place bowl in ice bath). 8. Add remaining 4 oz heavy cream and 1 tsp vanilla extract and stir to combine. 9. Chill in fridge overnight, then churn in an ice cream maker.