In a large pot, beat egg yolks together with sugar and salt until fluffy. When thoroughly combined, add a little of the milk at a time, whisking until fully incorporated and smooth – you don’t want any unblended chunks of egg mixture. Add remaining milk and heavy cream, whisk until well combined.
Heat just to the boiling point, whisking constantly. Once mixture begins to boil, remove from heat. Add orange extract, stir to combine. Color to desired tint with food coloring, and allow to cool.
Licorice Ribbon Sauce
Combine water and sugar in a medium sized pot. Bring to a boil, allow to simmer just until it starts to take on a golden color.
Remove from heat, add butter carefully – it will steam and may boil up. Stir until completely melted and well combined. Add milk and anise extract, stir to combine. Tint to deep black with food coloring, allow to cool.
To Make The Ice Cream
Once both the ice cream mixture and the ribbon mixture are cooled to room temperature, move them to the fridge to chill overnight.
Prepare orange ice cream according to your ice cream maker’s instructions. Once ice cream is finished processing, it’s time to create the striping effect:
Place a few scoops of ice cream randomly in whatever container you’ll be storing it in. Drizzle a scoop of licorice ribbon mixture over it, alloing it to pool in a few areas. Add a few more scoops of ice cream, pressing down lightly in a few areas to remove air pockets. Drizzle some more licorice ribbon, add more ice cream, etc. Continue to use up the rest of the ice cream – you’ll likely have some licorice ribbon left over.
Cover and freeze your ice cream container for at least a few hours, to firm up.
Store any leftover licorice ribbon in the fridge – pour it over ice cream, or save it or your next batch.