In a large mixing bowl, beat egg yolks, sugar, and salt until light and fluffy. Gradually blend in milk and heavy cream. Pour into saucepan and heat over medium-low, stirring constantly until simmering, about 5-7 minutes. Remove from heat, stir in extract, and cool.

In a medium saucepan, combine water and sugar, bringing to a boil over medium heat. Simmer for about 5-6 minutes until light golden. Reduce heat, add butter, milk, and anise extract. Stir until smooth and cool.

Once mixtures are cool, transfer to airtight containers and refrigerate for at least 4 hours or overnight.

Pour chilled ice cream base into ice cream maker and churn for 20-25 minutes until thick and creamy.

In a large container, layer churned orange ice cream and licorice sauce, alternating until finished. Swirl gently.

Cover with a lid or plastic wrap and freeze for at least 4 hours until firm.