Thai Tea Ice Cream

Bring 1½ cups cream to a bare simmer in a small saucepan over medium-low heat. Add tea mix, stir to combine, then remove from heat and let steep 30 minutes. Strain through a fine-mesh sieve into a glass measuring cup, pressing to push out all of the liquid (you should have about 1 cup; it’s okay if there are flecks of tea leaves). Chill until cold (use an ice bath to speed up the process, if you wish).

Beat vanilla, ⅔ cup condensed milk, ¼ tsp. salt, and remaining 1 cup cream in the bowl of a stand mixer fitted with the whisk attachment on low speed until combined. Increase speed to medium-high and continue to beat until the whisk leaves trails and you have soft peaks and a beautiful, billowy mixture, 2–3 minutes (you can also do this with hand-held beaters and a large bowl). Transfer to a large bowl, then use a rubber spatula to gently fold in peanuts. (It’s okay to leave big streaks of nuts!)

Pour chilled Thai tea cream into mixer bowl (no need to wipe out). Add remaining ⅔ cup condensed milk and ¼ tsp. salt. Beat on low speed until combined. Increase speed to medium-high and continue to beat until mixture looks just like the first one, 4–5 minutes. Be careful not to overbeat, as it can quickly go from creamy to grainy.

Scoop mixture into bowl with vanilla base, then gently fold the two together in just a few strokes so that you have big ripples of each. If you fold too many times, you’ll lose the swirls (but don’t worry; the flavor won’t suffer!). Transfer to a 9x5" loaf pan; smooth top. Cover with plastic wrap and freeze at least 6 hours.

Let ice cream sit at room temperature 5–7 minutes, then use an ice cream scoop dipped in hot water to distribute scoops among bowls.

Do Ahead: Ice cream can be made 1 week ahead. Keep frozen.