No-churn Thai iced tea ice cream

Heat 1.5 cups whipping cream; when it steams add the Thai tea leaf and stir until it comes to a boil, then stop. Do not leave boiling cream unattended.

Steep in the hot cream 5 minutes, no longer, or the cream thickens and is hard to strain; strain.

Add a little salt and chill completely in the fridge.

Whip the cream to soft peaks, add the 'men's milk' and Baileys, and whip to stiff peaks.

Spread in a tray and freeze.

Scoop and serve, or make ice cream sandwiches with brioche-type bread or Oreos.