Set up your ice cream machine (most devices require the bowl to be in the freezer for 24 hours before making ice cream).
In a small saucepan over medium-high heat, bring the sugar and water to a boil.
Continue boiling until the color turns an amber color. Make sure to swirl and never stir the caramel to avoid sugar crystals. Once amber, turn off the heat and pour in 1 cup of heavy cream and ½ teaspoon of salt. Swirl the pan and set aside.
In another pan over medium-low heat, combine your other cup of heavy cream, goat milk, cinnamon stick, and vanilla extract and bring it to just below simmering. Before it simmers, turn off the heat.
In a large bowl, whisk your egg yolks. Temper the eggs by slowly pouring in a small amount of the warm milk mixture while mixing continuously. Once 1 cup of the milk has been slowly incorporated, add all of the milk mixture and the caramel. Check for seasoning and add more salt if needed.
Pour the mixture through a fine mesh strainer back into the saucepan that contained the milk. Heat the custard over medium heat until it reaches 180 degrees or thickens enough to coat the back of a spoon.
Strain the mixture again into a bowl and chill for at least 4 hours in the fridge.
Pour the mixture into your ice cream machine and follow the manufacturer’s instructions. Once completed, stir in the chocolate chips.
Place the ice cream into a freezer-safe, lidded container and freeze for at least 4 hours.