Pour milk and cream into a saucepan. Heat over medium heat until warm but not boiling. Stir gently to prevent burning. This step helps prepare the base for the ice cream.

Add Thai tea leaves into the warm milk mixture. Let it steep for about 10 minutes. This allows the tea flavor and color to infuse deeply.

Use a strainer to remove tea leaves from the mixture. Press gently to extract full flavor. Return the liquid to the saucepan for the next step.

In a bowl, whisk egg yolks and sugar until smooth and pale. This mixture helps create a creamy texture in the final ice cream.

Slowly pour warm milk mixture into the egg mixture while whisking. This prevents eggs from cooking too fast. Mix until smooth and well combined.

Return the mixture to the saucepan. Cook on low heat while stirring constantly. Continue until it thickens slightly and coats the back of a spoon.

Remove from heat and let the mixture cool completely. Add vanilla extract and a pinch of salt. Cooling is important before freezing.

Pour the mixture into an ice cream maker and churn as directed. If you do not have one, freeze and stir every hour until smooth. Freeze until firm and creamy.