Thai Tea Sweetened Condensed Milk Ice Cream made with OREO Cookie Pieces



12 servings, 4 oz. each
  • 23 oz. whole milk
  • 1½ oz. Thai tea leaves
  • 3½ oz. egg yolks
  • 1½ oz. granulated sugar, divided
  • 8 oz. sweetened condensed milk
  • 6 oz. heavy cream
  • 1¼ oz. nonfat dry milk
  • ½ oz. dextrose powder
  • 1¾ tsp. ice cream stabilizer
  • 4½ oz. OREO Medium Cookie Pieces

Nutrition per serving

Calories250 Total fat13 gSaturated fat7 gTrans fat0 gCholesterol120 mgSodium120 mgCarbohydrate28 gDietary fiber1 gProtein6 gVitamin A10 %DVVitamin C0 %DVCalcium15 %DVIron4 %DV

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.

Whisk egg yolks and 1 oz. sugar in small bowl. Stir in a small amount of the milk mixture; set aside.

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.

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.

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.

For each serving, use #30 scoop to portion 3 scoops (4 oz.) ice cream into serving dish.



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

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