Put a 9×5-inch loaf pan in the freezer.

In a food processor, process the goat cheese, lemon zest, vanilla, and process until smooth, scraping the bowl as needed. Add the heavy cream and lemon juice and pulse, then process until stiff peaks form, about 30 seconds.

Add the sweetened condensed milk and process just to combine.

Transfer ice cream to the prepared pan, stir in the raspberries and smooth the top. Dollop about 1/4 cup of the jam over the ice cream. Use a fork to swirl it throughout, ensuring the swirls reach the bottom of the pan. Dollop the remaining jam over the top, and swirl it decoratively across the surface.

Lay plastic wrap directly on the surface of the ice cream, and freeze for at least 6 hours, preferably overnight.

The ice cream will keep in the freezer for a week, tightly covered in plastic wrap.