Allow the goat cheese to sit at room temperature for an hour or two so it softens. Once it’s soft, add it to a large bowl and whisk it until it’s somewhat creamy. This will take a few minutes.
Add the heavy cream, milk, sugar, cocoa and corn syrup to a large saucepan and heat over medium heat. Whisk constantly until the sugar dissolves and the mixture comes to a boil, then reduce the heat to low, Whisk in the chopped chocolate and remove it from the heat. Pour it over the goat cheese while whisking. Stir and whisk until the goat cheese melts completely into the cream – this will take about 5 minutes or so, but no little white chunks should remain. Place the bowl in the fridge to chill for an hour or two.
To make the ganache fudge, add the chocolate to a large bowl. Heat the heavy cream over medium-low heat in a saucepan until it’s just bubbling along the edges. Pour it over the chocolate and let it sit for 1 minutes, then whisk continuously until a thick ganache forms. Press a piece of plastic wrap directly on top of the surface and refrigerate until thick and chilled, about an hour.
Remove the ice cream base from the fridge and churn according to your ice cream maker directions. I use the attachment on my kitchenaid and churn for about 25 minutes. The last 5 minutes, remove the ganache from the fridge and spoon chunks of it into the ice cream. Pour the ice cream into a freezer safe container and add a few more ganache spoonfuls where ever you wish. Cover the ice cream and freeze for 4 to 6 hours before serving.