Pour the heavy whipping cream into a small saucepan and heat over medium-low heat, just until scalding hot. (Don't boil).
Add in the dried jasmine flowers and green tea leaves.
Give the cream a stir and remove from heat.
Cover with a lid and let it cool, about 30 minutes at room temperature.
Strain out the tea leaves and jasmine flowers using a sieve and place the infused cream into a jar or container to chill in the refrigerator.
Let the cream chill at least 6 hours, or overnight. (We want the cream to be nice and cold).
The next day, measure out the condensed milk and vanilla extract into a large bowl. Give it a stir.
Transfer the cold tea-infused cream to a mixing bowl and whip in a stand mixer (or by hand) until almost stiff peaks.
Transfer ⅓rd of the tea-infused cream into the condensed milk mixture to lighten.
Add the entire condensed milk mixture back to the tea-infused cream and whisk by hand to incorporate, until stiff.
Transfer the mixture into a clean freezer-safe jar or container and freeze overnight, at least 8-12 hours.