1. In a small bowl, make a slurry by mixing the cornstarch with 1/4 cup (60ml) of cold goat milk until it’s completely dissolved.
2. In a medium saucepan, whisk together the remaining goat milk, with the sugar, corn syrup, and salt, and the cornstarch slurry. Simmer the mixture, stirring frequently, for 2 minutes. Remove from heat and whisk in the goat cheese and vanilla extract, until smooth. Scrape into a bowl and refrigerate until completely cool, which’ll take at about 8 hours, or overnight. (To hasten it, you can whisk the mixture a few times while it’s cooling.)
3. When ready to churn the ice cream, if the mixture has become too thick to pour into the machine, whisk it vigorously to thin it out first. Freeze in your ice cream machine according to the manufacturer’s instructions. Place whatever storage container you’re using in the freezer and pour some of the cajeta in the bottom. (Because no one wants to get to the bottom of the container and find out there isn’t any more cajeta!)
4. Add a layer of the just-churned ice cream into the chilled container, spooning blobs and/or thick streaks of cajeta as you layer in the ice cream. Avoid the temptation to stir or swirl the cajeta in, which will only make it muddy. Continue layering, alternating with layers of ice cream and cajeta. When done, freeze thoroughly before scooping and serving.