• 23 oz. whole milk
  • 1-1/2 oz. Thai tea leaves
  • 3-1/2 oz. egg yolks
  • 1-1/2 oz. granulated sugar, divided
  • 8 oz. sweetened condensed milk
  • 6 oz. heavy cream
  • 1-1/4 oz. nonfat dry milk
  • 1/2 oz. dextrose powder
  • 1-3/4 tsp. ice cream stabilizer
  • 4-1/2 oz. OREO Medium Cookie Pieces


Nutritional facts are based on a single serving
Calories 250
Total fat 13g
Saturated fat 7g
Trans fat 0g
Cholesterol 120mg
Sodium 120mg
Carbohydrate 28g
Dietary fiber 1g
Sugars 24g
Protein 6g
Calcium 15%DV
Iron 4%DV


  1. Bring  milk to simmer in small saucepan on medium heat. Remove from heat. Stir in tea leaves. Let steep 4 min. Strain milk into medium saucepan, pressing tea leaves to extract maximum flavor; set aside. Discard tea leaves.
  2. Whisk  egg yolks and 1 oz. sugar in small bowl. Stir in a small amount of the milk mixture; set aside.
  3. Stir  condensed milk and heavy cream into remaining milk mixture in saucepan. Combine remaining sugar, nonfat dry milk, dextrose and ice cream stabilizer in small bowl; add to saucepan. Whisk until well blended. Bring to simmer on medium heat. Stir small amount of warm cream mixture into egg yolk mixture; return to saucepan. Add remaining egg yolk mixture. Cook on low heat, stirring constantly, until mixture reaches 165°F. Remove from heat; strain.
  4. Pour  small amounts of mixture into blender and process 30 seconds. Transfer to clean bowl and chill over an ice bath. Continue until all of mixture has been processed. Refrigerate overnight.
  5. Freeze  mixture in ice cream maker according to manufacturer's directions. Spoon prepared ice cream into freezer container. Gently fold in OREO Pieces. Freeze until firm.
  6. For  each serving, use #30 scoop to portion 3 scoops (4 oz.) ice cream into serving dish.
  7. TIP:

    If necessary, adjust the amount of ice cream stabilizer based on manufacturer's recommendations.

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