Boil water and add the Thai tea. Simmer for 2-3 minutes and set aside to steep for 20 minutes.
Filter and discard the leaves. Press or squeeze depending on the filter you use to get the maximum quantity of tea about 3/4 cups.
Add the heavy cream, condensed milk, and tea to a blender and blend it till everything is combined well and smooth.
Add the tea-cream mixture to pre-frozen ice cream bowl.
Churn for 20 minutes till it attained the ice cream consistency.
Transfer to an ice cream container which is freezer safe. Freeze for at least 4 hours before serving.
Scoop and serve as needed as such or with boba and coffee jelly toppings.
