Mix the sugar, salt and flour in a saucepan, and add 1 quart of milk while stirring.
Heat this mixture on medium while continuing to stir until thickened.
In a bowl, whisk the eggs well.
Temper the eggs by adding a cup of the hot mixture to the eggs slowly while stirring.
Add the eggs to the saucepan, and cook for one minute, stirring constantly.
Chill the mixture in the refrigerator for about 12 hours.
In a large bowl or pot, combine the remaining quart of goat milk, the evaporated milk, vanilla extract and the chilled custard, and mix thoroughly.
Pour into your freezer canister.
Freeze according to your ice cream maker’s directions.
During the last 5 minutes of churning, add the pineapple and cherries.
Helpful Hint: For a nice pink color, and more flavor, substitute the cherry juice for some of the milk – this will result in a slightly harder ice cream, however.