No-churn Thai iced tea ice cream with Oreo sandwiches and a condensed-milk topping

Heat one and a half cups of whipping cream in a pot, stirring and scraping the bottom so it does not scorch.

When steaming, add a quarter cup of Thai tea and stir until it just boils; take off the heat at once, as cream boils over.

Steep in the hot cream for five minutes.

Strain while still hot (cooled cream thickens and is hard to strain) into a measuring cup; there should be about a cup and a quarter, topped up with more cream if short.

Add a little pinch of salt, stir, and chill completely in the back of the fridge, overnight or at least four hours.

Whip the cold cream in a stand mixer (or with a hand mixer) to soft peaks, when the beaters leave a trail that does not immediately disappear.

Add the sweetened condensed milk and Baileys; whip to stiff peaks, when a finger drawn through leaves a trail that stays.

Variation: spread the base onto Oreo halves (filling removed) to make ice cream sandwiches.

Put the ice cream in a tray and freeze until scoopable.

For the topping, mix evaporated milk with sweetened condensed milk in equal parts and chill until thick.

Scoop three balls into a martini glass over cubes of brioche-type bread; spoon over the topping and sprinkle with Milo.