• Combine milk and cream in a large saucepan until just hot, not simmering (about 100F). Add rosemary and stir to submerge. Cover and allow to sit for 3-4 hours in the fridge. Alternatively allow to soak from cold at least 12 hours.
• Strain the rosemary out with a fine mesh sieve or cheese cloth. Press or squeeze to extract all flavor.
• Whisk egg yolks and sugar in a bowl until pale yellow and ribbons drip from the whisk.
• Return to stove and heat on medium-low until just simmering. Remove from heat. Whisk ¼ of cream mixture into eggs until incorporated.
• Continuously whisking, add egg mixture back into saucepan. Return to heat and continue stirring until starting to thicken. It will not be very thick, just slightly.
• Remove from heat, cover with plastic wrap touching the surface so that a skin does not form and refrigerate until mostly cool or at least room temperature.
• Freeze mixture according to your ice cream maker’s instructions.
• When you are moving the frozen cream mixture to a storage container, layer the lemon curd in at least 3 levels and stir with a spatula to distribute in a ripple effect.

Toffee:

• Melt sugar in a saucepan over low heat, swirling to redistribute unmelted chunks.
• Heat to a deep caramel colour. Remove from heat and add butter, stirring until completely incorporated.
• Return to heat and cook to the low end of hard crack stage (295-300F). Stir in salt and almonds. Spread thinly on a baking sheet and allow to cool. Store in an airtight container.