Prepare an ice bath by filling a large bowl with ice and setting a medium bowl inside it.
In a small bowl combine the lemon curd, goat cheese, and salt and mix until the cheese has thinned out and little to no lumps remain. Place in ice bath.
In a separate small bowl, whisk 1-2 tablespoons of milk with the cornstarch until it has dissolved, and set aside.
In a medium sauce pan, combine cream, milk, and sugar and bring to a gentle boil. Boil for 3-5 minutes.
Remove the mixture from heat and whisk in the milk/cornstarch mixture, and then return to heat.
Whisk on medium heat until the mixture begins to boil. Let the mixture thicken slightly, but be careful not to scald your cream.
Slowly stir the cream mixture into the lemon curd mixture, and stir well to combine.
Place the combined mixture in the ice bath, and set the ice bath in your refrigerator for a minimum of 3 hours, and up to overnight.
Freeze in an ice cream maker according to manufacturer's instructions.