Combine heavy cream and tea leaves in a medium pot. Bring to a simmer over low heat and continue to simmer for 5 minutes. The cream should barely be bubbling. Remove from heat and let sit for 1 hour. Strain tea leaves and chill in the fridge for at least 4 hours or overnight.
Pour infused cream into bowl of a stand mixer. Whisk until stiff peaks form. Add condensed milk and whisk for another 2 minutes or until stiff peaks form.
Set aside 2 tablespoons of crushed Oreos. Add remaining Oreos to ice cream, folding in cookies to combine. Transfer ice cream to a 9x5 inch loaf pan and sprinkle remaining crushed cookies on top. Freeze for at least 5 hours or overnight.