1. Place tea in a spice grinder or a mortar and pestle. Grind or pound the tea until more like a powder, but with some tiny bits of tea leaves still visible.
2. Put cream, condensed milk, vanilla and ground or pounded tea in the bowl of your stand mixer fitted with the whip attachment (see Note). Whip until the mixture is thickened and soft peaks form that fall back on themselves when lifting the whip out of the bowl. (Do not over-whip or the mixture may separate.)
3. Use a spatula to transfer the mixture to a 41/2" by 81/2" loaf pan or other vessel with an 8 cup (2 litre) capacity. Freeze the ice cream until solid, at least 6 hours. Keep frozen until ready to serve.

Note: A regular bowl and sturdy hand mixer could also be used to make the ice cream mixture.