The day before, just after picking, rinse the jasmine flowers gently under cold water. Place them in the milk, cover, and refrigerate overnight to infuse their fragrance.

The next day, strain the flowers and heat the milk with sugar and salt until it boils.

In a separate bowl, whisk the eggs and gradually add the hot milk mixture, stirring constantly to avoid curdling. Return to the pan and cook over medium heat until thickened, but not boiling. Remove from heat and keep stirring. Cool completely.

Whip the cream until soft peaks form and fold it gently into the cooled mixture. Chill for 2 hours.

Process in an ice cream maker according to the manufacturer's instructions. Transfer to a glass or metal container and freeze for 1 hour before serving.