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Combine the ice cream base, goat cheese, and salt in a bowl and use a stick blender to completely incorporate the cheese.
If you’re using a frozen-bowl type of machine, cover and chill in the fridge until cold.
Stir in the lemon juice, then immediately pour the mixture into an ice cream maker and turn on the machine.
Churn until the mixture has the texture of soft-serve, about 25 minutes.
Stir the jam with a fork to loosen it.
Alternate spooning layers of the mixture and generous dollops of jam in freezer-friendly containers.
Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid.
Store in the coldest part of your freezer until firm, at least 6 hours.