Place half of the heavy cream in a small saucepan over medium heat.

Bring the cream to a simmer and remove
from heat.

Add in the loose Thai tea and mix well.   Cover and steep
for 30 minutes.   Strain the Thai tea mix from the heavy cream. Discard the tea mix.

Cool the cream mixture for 30 minutes in the refrigerator.

Place remaining heavy cream and vanilla extract in a metal bowl.   Using a mixer, mix on medium to high speed or until stiff peaks form. 

Add the Thai tea heavy cream and mix on high speed until stiff peaks form. 

Add the condensed milk and salt and mix to combine. 

Place in a loaf pan and cover.  Freeze for at least 6 hours then enjoy!