Prepare your pan by adding a drizzle of oil and spread it evenly. Place the parchment paper on securely and set aside. Make sure to leave a bit of paper hanging off the side of the pan for easier removal.
Bring the water to a boil and remove it from the heat. Stir in the Thai tea leaves and ensure all the leaves are submerged. Steep the tea for 7 minutes.
3/4 Cup Chatramue Thai Tea (red label)
Strain the tea in a heat-proof cup and allow the tea dust to settle (about 1 minute).
In a small bowl, create a slurry by mixing the tapioca starch with 1/3 of the evaporated milk. Mix well until there are no lumps and set side.
In the pot, pour in the slurry mixture and the remainder of the evaporated milk. In the same pot, pour in a whole can of condense milk, whipping cream and salt.
While holding the strainer over the pot (with the cream mixture), gently pour in the Thai tea. Hold back any tea grounds that may have settled and discard.
Stir the mixture to combined all the ingredients. Turn on the stove to medium heat and continue to stir the mixture with a spatula.
Keep stirring the ice cream mixture until small bubbles begin to form and the mixture has become very thick.
Remove the pot from the heat and pour the ice cream mix into the prepared pan. Let it rest until it has reached room temperature.
Freeze the ice cream for at least 6 hours. Run a knife along the edges of the pan to release the ice cream and set it on a cutting board, and cut the ice cream into desired squares.
Grab a few forks, and get ready to serve!