In a large pot, whisk together egg yolks, granulated sugar, and a pinch of salt until fluffy and pale. Gradually add whole milk, whisking until smooth. Heat over medium-low, stirring constantly until it starts to simmer (about 5-7 minutes). Remove from heat, stir in blood orange extract and orange food coloring. Allow to cool.

In another saucepan, combine water and granulated sugar. Bring to a boil, then reduce to a simmer until syrup turns golden (about 5-10 minutes). Remove from heat and stir in butter and anise extract. Add black food coloring if desired. Cool the licorice ribbon sauce.

Once both mixtures reach room temperature, transfer to separate bowls and cover. Refrigerate overnight.

Pour the cold ice cream base into your ice cream maker and churn for about 20-25 minutes until thickened. It should reach a soft-serve consistency.

In a storage container, layer scoops of the freshly churned ice cream with drizzles of the cooled licorice ribbon sauce. Repeat to create a swirled effect.

Cover the container and freeze for at least 4-6 hours, or until firm enough to scoop.

Store any leftover licorice ribbon sauce in an airtight container in the refrigerator.