Begin by pouring 200 ml of heavy whipping cream into a medium saucepan and heat over medium-low heat until it just begins to steam. Stir in 2 tablespoons of dried jasmine flowers and 1 tablespoon of loose green tea leaves. Cover the saucepan, remove it from heat, and allow the mixture to cool for about 30 minutes.

Carefully strain the infused cream through a fine mesh sieve into a large bowl to remove jasmine flowers and green tea leaves. Cover the bowl and refrigerate for at least 6 hours or overnight.

Add 80 ml of sweetened condensed milk to the chilled cream, and gently mix in 1 teaspoon of pure vanilla extract with a whisk until well combined.

In a separate bowl, whip the chilled infused cream mixture until it forms almost stiff peaks, about 3-5 minutes.

Fold one-third of the whipped cream into the condensed milk mixture, then gently incorporate the rest, being careful not to deflate the whipped cream.

Transfer the mixture to a freezer-safe container, smooth the top, and cover tightly. Freeze for 8-12 hours or overnight until firmly set.