Heat cream in a small sauce pot and add the tea bags. Bring cream a gentle simmer, remove from heat and steep the tea bags for 10 minutes. Gently press on the tea bags to extract as much of the tea and transfer to a clean jar to cool completely.
Place the tea-infused cream into the fridge overnight.
The next day, add the tea-infused cream into a stand mixer bowl and whip until semi-soft peaks.
In a bowl, mix together the condensed milk, vanilla extract and bergamot oil.
Take about ⅓rd of the whipped cream and fold it into the condensed milk mixture using a spatula. Continue to fold in the rest of the cream until incorporated.
Give it a couple more whisks until stiff peaks.
Transfer to a clean jar and freeze for at least 6 hours.
Note: Colour and flavour of the ice cream will intensify overnight.Do not use essential bergamot oil. Use a culinary/edible food-safe bergamot oil for baking.