Pour the heavy cream and whole milk into a medium saucepan. Heat gently over medium-low heat until warm but not boiling. Stir slowly so the mixture stays smooth and creamy.

Add the jasmine tea leaves to the warm milk mixture. Remove the pan from heat and let the tea steep for about ten minutes to develop deep floral flavor.

Place a fine mesh strainer over a bowl. Pour the tea mixture through carefully to remove the tea leaves completely. Press gently for extra flavor without making it bitter.

In another bowl, whisk the egg yolks, sugar, and salt together until smooth and lighter in color. This helps create a rich and creamy homemade ice cream texture.

Slowly pour a little warm tea mixture into the egg yolks while whisking constantly. This step warms the eggs gently and prevents them from scrambling during cooking.

Pour the egg mixture back into the saucepan. Cook over low heat while stirring continuously. The custard should thicken slightly and coat the back of a spoon.

Remove the custard from heat once thickened. Stir in vanilla extract for extra warmth and sweetness. Let the mixture cool completely before moving to the freezing step.

Cover the bowl and place it in the refrigerator for at least four hours. A fully chilled mixture creates smoother and creamier Jasmine Tea Ice Cream later.

Pour the chilled mixture into your ice cream maker. Churn according to the machine instructions until the texture becomes soft, creamy, and similar to frozen soft serve.

Transfer the churned ice cream into an airtight container. Freeze for about two hours until firm enough for scooping and serving easily at home.

Scoop the Jasmine Tea Ice Cream into bowls or cones. Garnish with edible flowers or crushed cookies if desired. Enjoy the creamy floral flavor slowly with every bite.