In a medium sized saucepan, heat the 2 cups of heavy cream to a low boil. Remove from heat and add tea bags to steep for ten minutes.

Squeeze out the tea bags (careful not to tear the bags) and discard. Whisk tea/cream mixture to combine.

In a medium sized bowl, whisk the egg yolks and the sweetened condensed milk to combine.

Place tea/cream mixture back on stovetop and add yolk mixture. Bring to a low boil and stir constantly with a heatproof spatula or wooden spoon – you want the mixture to thicken. Once it thickens, remove from heat.

Slowly whisk in 1 cup of additional milk and add the pinch of salt and transfer the final mix to a medium sized bowl.

Power-chill mixture in a medium sized bowl covered with plastic wrap for 30-45 minutes in the freezer (make sure it doesn’t freeze). The point is to make the mix nice and cold before it goes into the ice cream maker! Or, chill overnight in the fridge.

Pour cold ice cream mix into your ice cream maker and make according to machine’s instructions. I churned mine for 22-24 minutes.

Serve immediately and chow down like a piglet! Or, transfer to container and enjoy your milky tea ice cream over the next few days.