Preheat oven to 400°F (200°C). Arrange plum halves cut-side up on a parchment-lined baking sheet. Drizzle with honey and scatter thyme sprigs over top.

Roast for 20–25 minutes, until soft and caramelized at the edges. Cool slightly, then discard thyme sprigs.

Chop the roasted plums into small, pea-sized pieces. Toss with lemon juice and any roasting juices, then drain well in a fine mesh sieve; excess liquid will turn icy in the machine but can be saved as a syrup to finish with!

Spread in a thin layer on a plate and freeze alongside your Creami pint, at least 24 hours.

Whisk together milk, heavy cream, maple, chopped thyme leaves, and salt, until combined.

Pour the base into the Ninja Creami pint container, staying at or below the max freeze fill line. Freeze flat for 24 hours.

After 24 hours freezing, remove lid, attach the pint to the outer bowl, lock in the Creami base, and process on the Gelato setting. (If using a deluxe I recommend running first on "Full" then once on "Bottom")

Using a butter knife, carve a well about 1–1.5 inches wide down to the bottom of the spun gelato.

Add the frozen plum pieces to the well, lock the pint back into the machine, and run the Mix-In function.

Serve immediately, or refreeze for a firmer scoop!