Heat the cream up to just before boiling point, and mix in the tea. Stir for 30 seconds, then set aside to infuse for at least one hour. Strain to remove the tea leaves, then place the cream in the fridge to cool down completely.
Whisk the cream till soft peaks form.
Fold the condensed milk into the whipped cream mixture, transfer to a container and chill in the freezer until set. This usually takes at least 8 hours.