Grease your ice cream molds and line them with parchment paper for easy removal.

Boil 1 1/2 cups of water and steep the Thai tea leaves for about 5 minutes, then strain the mixture well to remove the leaves.

In a separate bowl, mix the tapioca starch with a bit of the evaporated milk until fully dissolved.

In a saucepan over medium heat, combine the tapioca mixture, remaining evaporated milk, sweetened condensed milk, whipping cream, salt, and strained tea. Stir constantly until the mixture thickens, about 10 minutes.

Once thickened, allow it to cool down to room temperature and carefully pour into prepared molds.

Freeze for at least 6 hours, or until fully set.

To unmold, gently run a knife around the edges and lift the bars using the parchment overhang.

Cut into bars of your desired size and insert bamboo skewers for easy handling.

If you have leftovers, wrap each bar in parchment paper and store them in an airtight container in the freezer.