Cook the sugar using the dry method over high heat until dark amber in color, or about 170°C / 338°F. Turn off the heat. Add the hot goat’s milk slowly while stirring with a long whisk. Cool over an ice bath.
Make the ice cream base according to the Modern Ice Cream Method.
Strain the base through a fine-mesh strainer and cool the base over an ice bath. Age the base under refrigeration overnight.
Once the base has aged, churn to the desired consistency.
Harden for at least 2 hours and up to 4 hours. Reserve until needed.