How to Make It
In a small bowl, stir the loose tea into the heavy cream. Cover the mixture with a lid and set in the refrigerator overnight. After 8 hours, taste a bit of the cream—if it tastes well-infused, you’re ready to move onto the next step. If not, stir in 1 more tablespoon of English Breakfast tea, cover, and steep for another 3-4 hours, tasting after each hour.
After the cream is sufficiently infused, in another bowl whisk together sweetened condensed milk, vanilla extract, and sea salt. Set the mixture aside.
Strain the infused cream mixture through a fine mesh sieve into a large, cold bowl, pressing on the tea leaves to get out every bit of infused cream. Using a whisk or an electric mixer, whip the cream until it forms stiff peaks (hint: if you pull out the beater or the whisk from the cream, you want the cream to stand straight up, like a little plume).
Scoop about ⅓ of the whipped cream into the sweetened condensed milk mixture, then slowly fold the mixtures together with a rubber spatula. When the cream is just barely incorporated, fold in the remaining whipped cream.
Pour the mixture into a chilled silicone or metal 8 or 9-inch loaf pan. Chill for 5-7 hours, or until the ice cream is firmly frozen.