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Combine corn syrup and water in a heavy saucepan and bring to a boil. Stir in tea leaves, cover, and steep until syrup is dark, flavorful, and slightly bitter, about 10 minutes.
Slowly pour tea syrup through a very fine mesh strainer (such as a tea strainer) into an airtight container. Stir in sugar to dissolve, then half and half and salt to taste. Milk tea should taste strong, and both sweeter and saltier than you would drink on its own. Chill in refrigerator until very cold, 1 to 2 hours.
Churn in ice cream maker according to manufacturer's instructions, then transfer to airtight container and chill in freezer until firm, at least 4 hours.