Put the cream in a pan and bring to a simmer.

Remove from heat and add the sugar. Stir until it dissolves.

Add the jasmine flowers, cover and leave to cool for a couple of hours.

Use a sieve to strain the flowers from the mixture pouring it though the sieve into a bowl.

Add the lemon juice and stir.

Cool in the fridge for an hour then use an ice cream maker to make the ice cream or place in the freezer until solid.