Thai Iced Tea

Steps

1. Heat 180 ml whole milk180 ml whole milk¾ cup whole milk270 ml whole milk270 ml whole milk1 cup + 2 tbsp whole milk and 110 ml whipping cream110 ml whipping cream⅓ cup + 2 tbsp heavy cream165 ml whipping cream170 ml whipping cream⅔ cup heavy cream in a saucepan until steaming. Take the pan off the heat.
2. Stir in 3 tbsp Thai tea mix3 tbsp Thai tea mix3 tbsp Thai tea mix4½ tbsp Thai tea mix4½ tbsp Thai tea mix4½ tbsp Thai tea mix, cover and steep for 10 minutes.
3. Strain through a fine sieve lined with a thin, clean cloth. When it is cool enough to handle, gather up the cloth and squeeze out all the cream. Discard the tea.
4. Whisk in 110 ml sweetened condensed milk110 ml sweetened condensed milk⅓ cup + 2 tbsp sweetened condensed milk165 ml sweetened condensed milk170 ml sweetened condensed milk⅔ cup sweetened condensed milk and 45 ml evaporated milk3 tbsp evaporated milk3 tbsp evaporated milk70 ml evaporated milk70 ml evaporated milk¼ cup evaporated milk until smooth.
5. Pour into the tubpint, cool to room temperature, then put the lid on.
6. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
7. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
8. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Drizzle a spoonful of sweetened condensed milk over each scoop.