Thai tea cut ice cream bars

Oil a rectangular dish (or use popsicle molds), line with parchment with plenty of overhang, and clip the sides.

Pour just-boiled water over the Thai tea leaves, stir and steep 5 minutes.

Strain through the finest mesh strainer, pressing out the liquid; let stand a minute so the tea dust settles.

Whisk the tapioca starch with just enough of the evaporated milk (cold or room temperature) to dissolve every lump.

Add the dissolved starch to the pot with the rest of the evaporated milk, the condensed milk, whipping cream and salt.

Pour in the tea through the strainer again, holding back the dusty last bit; stir to dissolve the condensed milk.

Heat on medium, stirring constantly so the starch does not settle, until it bubbles at a full boil and stops thickening; turn off.

Working quickly before it thickens and skins, spoon into the popsicle mold and the lined dish; let the top settle smooth and pop bubbles with a toothpick.

Cool to room temperature, then freeze.

Run a thin knife or spatula along the unlined sides, lift out by the parchment, trim the edges and cut into rectangles with a wooden skewer inserted, or into small cubes.