In a medium saucepan, combine 2 cups of heavy cream and 3 tablespoons of loose leaf Earl Grey tea. Heat over medium heat, stirring occasionally, and remove just before boiling.

Transfer the saucepan to an ice water bath and allow the cream mixture to cool to room temperature, then strain to remove tea leaves and chill.

Scrape the seeds from 1 vanilla bean into the chilled cream, whip until stiff peaks form.

Fold in 14 ounces of sweetened condensed milk until just combined.

Pour the mixture into a freezer-safe container, cover well, and freeze for 5–6 hours.

Before serving, let the ice cream sit for 5–10 minutes to soften slightly.