Add cream to a small pot and bring to a simmer over medium-low heat. Cut open the tea bags and add the loose tea straight to the cream.

Cover the pot and let cool, then chill for six to eight hours (or overnight) to flavor the cream.

Add sweetened condensed milk and salt to a large mixing bowl and set aside. Add the flavored cream to the bowl of a stand mixer (or a large mixing bowl and a hand mixer) and whip to stiff peaks. Gently fold into the sweetened condensed milk until evenly combined and smooth.

Pour the mixture into a freezer-safe container. Spoon dollops of jam into the ice cream and swirl with a spoon or skewer to create a marbled effect. Cover tightly with plastic wrap and freeze until firm, about three to four hours.