In a medium saucepan, combine heavy cream and loose leaf Earl Grey tea. Heat over medium, stirring gently until the cream warms and the tea begins to release its fragrant aroma, about 5 minutes. Remove from heat just before boiling.

Transfer the saucepan to an ice water bath to cool the tea-infused cream to room temperature, stirring occasionally. This should take about 10-15 minutes. Strain out the tea leaves using a fine mesh sieve.

Once cooled, split your vanilla bean lengthwise and scrape out the seeds. Add the seeds to the cooled cream mixture, whisking them in until well blended.

Using an electric mixer, whip the tea-flavored cream on medium-high speed until it reaches hard peaks, which takes about 3-5 minutes. Be cautious not to overbeat.

Gently fold in the sweetened condensed milk using a spatula until fully incorporated.

Pour the mixture into a suitable container, smooth the top, and freeze for 5-6 hours, or until firm.