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.