Resumption of Recipes: Thai Iced Tea Ice Cream

With graduate school and now the licensing exam receding into the past, time, though not abundant, does create some space in my life for cooking and posting recipes. This evening I am making Pad Thai (from Hot/Sour/Salty/Sweet) and for dessert homemade Thai Iced Tea flavored ice cream, I invented this recipe, though when I googled the concept, I clearly was not the only one to come up with the idea of thai iced tea flavored ice cream:

THAI ICED TEA ICE CREAM

3 Cups of Light Cream (or 2 cups 1/2&1/2, 1 cup heavy cream)
2-3 egg yolks (I like this ice cream relatively light, though still think a custard is important for texture)
1 Can condensed milk
1 Cup Thai Tea (From good ol' Super 88)
1 tsp vanilla

Gently heat cream mix with thai tea until almost simmering, then let steep for about 30 minutes.
Strain the mix, and make custard by constantly whisking yolks into cream over gentle heat until bubbling and thickened. Stir in vanilla and condensed milk. Let chill, and freeze according to ice cream maker's instructions to yield about a quart.

VIETNAMESE (THAI) ICED COFFEE ICE CREAM
So really, this is the same thing, except using espresso (or finely ground french roast, or cafe du monde coffee), in the place of the tea. I also don't let it seep for so long, and of course leave out the vanilla. If you are using cafe du monde (used commonly in vietnamese coffee in america after so many vietnamese refugees settled in louisiana and near the gulf of mexico), let it seep longer or grind it more finely.
If your strainer is particularly fine, you may want to add a teaspoon of fresh grounds for texture before putting into your machine.

Either of these ice creams (or both!) make a wonderful treat to end a southeast asian style dinner.