In a medium saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, and ½ cup of honey. Heat over low heat for about 5 minutes until warmed but not boiling. Remove from heat and whisk in 4 ounces of goat cheese until fully melted and smooth.

Pour the creamy mixture into a Ninja Creami pint container, smoothing the surface. Secure the lid tightly and freeze for a minimum of 24 hours.

Remove the container from the freezer and let sit at room temperature for 5 to 10 minutes. Process in the Ninja Creami on the 'Ice Cream' setting for 3-5 minutes.

Create a hole in the center of the ice cream and add ½ cup of raspberry or blackberry jam, ½ cup of lemon curd, ¼ cup of toasted almonds, and 1 teaspoon of chopped fresh rosemary. Re-spin in the Ninja Creami to mix.

Serve immediately or return to the freezer for another hour or two for a firmer consistency.