Simmer the Base

1. In a heavy-bottomed pot, combine goat’s milk, heavy cream, ¼ cup sugar, and chopped dark chocolate. Heat over medium, stirring, until chocolate melts and the mixture simmers. Remove from heat.

Temper the Yolks

1. In a separate bowl, whisk egg yolks with the remaining ½ cup sugar. Slowly whisk in 1 cup of the hot milk mixture to temper the eggs, then add another cup. Pour yolk mixture back into the pot.

Thicken the Custard

1. Return to medium-low heat, stirring constantly until the mixture thickens and coats the back of a spoon. Do not boil. Strain the custard into a clean bowl.

Chill the Mixture

1. Cool the custard completely in the fridge for at least 4 hours or overnight. Stir occasionally to prevent skin from forming.

Churn the Ice Cream

1. Once fully chilled, pour the custard into your ice cream machine. Churn for 20–25 minutes or until it reaches a soft-serve consistency.

Freeze & Serve

1. Transfer to a freezer-safe container, cover with parchment or plastic wrap, and freeze 2–4 hours before serving.