*Makes about a pint*

First, pour tea leaves and heavy whipping cream into stove pot over medium low heat for 5 minutes. Stir and watch to make sure cream does not boil or curdle. After the five minutes pull off heat and set to side with a lid for 1 hour.

After the hour is up, you can now set your raspberry cream in fridge to chill and at same time set your aluminum pan in the freezer to chill.

While those chill for about 20 minutes, you can mix your sweetened condensed milk and salt in a small bowl. Then once things are chilled you pour your raspberry heavy whipping cream into either a stand mixer or bowl you can use a hand mixer with. Whip cream on medium high speed until cream forms firm peaks.

Then fold 1 cup of whipped cream into your salted condensed milk until combined.

You proceed to fold that mixture into the leftover whipped cream and then pour into your chilled aluminum pan to place in the freezer for 2 hours.

At the two hour mark I then fold in my macerated raspberries and place back in the freezer overnight. The macerated raspberries allow your raspberries not to freeze into big frozen watery chunks.

At this point you can be done or you can throw your ice cream in a blender to get it smoother and then refreeze for another 3 hours.

Finally serve and you can decorate with toppings! In my case I used raspberries.