Warm up the milk in a saucepan. Stir in the sugar, green tea and cardamom (if using) and stir. Dovedite to a boil (but not boil), remove from heat and let steep for 15 minutes. The longer the milk tea is to steep, the more pronounced the taste of the tea will have ice cream. Then strain, stir in condensed milk and cool completely.

If using ice cream maker, prepare the ice cream following the manufacturer's instructions. If not, place in freezer for 1.5 - 2 hours until frozen at the edges. Remove and mix thoroughly. It is very effective to do immersion blender. Repeat this procedure 2 - 3 times. Thus you will prevent the formation of crystals and the result is soft, smooth ice cream.

The author of this recipe suggests to serve ice cream with fresh fruit or nuts. I think it is so good in itself that any decoration is not needed. If you use cardamom, ice cream will acquire the Indian touch. Bon appetit!