In a large pot, whisk together egg yolks, sugar, and salt until fluffy and pale, about 2-3 minutes. Gradually pour in milk and heavy cream, stirring continuously.

Place the pot over medium heat and stir constantly until it reaches a slight boil, about 8-10 minutes. Remove from heat and stir in blood orange extract and orange food coloring.

Transfer the mixture to a bowl and cool at room temperature for 30 minutes. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

In a separate pot, combine water and sugar. Bring to a boil over medium heat, stirring until dissolved, about 5 minutes.

Once golden, mix in butter until melted, then add milk and anise extract. Stir until smooth. If desired, add black food coloring, then cool.

Refrigerate the licorice sauce covered for at least 2 hours.

Pour the chilled ice cream base into an ice cream maker and churn according to instructions, about 20-30 minutes until soft-serve consistency.

Layer the churned ice cream with ribbons of cooled licorice sauce in a storage container. Alternate to create a striped effect.

Cover and freeze for at least 4 hours, or overnight for firmer texture before serving.

Serve scoops of Tiger Tail Ice Cream in bowls or cones, and enjoy!