In a small saucepan, combine the heavy whipping cream and heat over medium-low until scalding, about 5–7 minutes. Remove from heat.

Stir in dried jasmine flowers and loose green tea leaves. Cover and set aside to cool for 30 minutes.

Strain the cream mixture into a bowl, discarding solids. Refrigerate for at least 6 hours or overnight.

In a separate bowl, whisk together sweetened condensed milk and pure vanilla extract until smooth.

Whip the chilled infused cream until almost stiff peaks form, about 2–4 minutes.

Fold one-third of the whipped cream into the sweetened condensed milk mixture, then fold in the remaining whipped cream.

Transfer the mixture to a freezer-safe container and freeze for at least 8–12 hours, or overnight.