1. In the bowl of a stand mixer fitted with the whisk attachment, or using an electric handheld mixer, whip the heavy cream on high speed until stiff peaks begin to form, about 5 minutes. Using a spatula, fold in the sweetened condensed milk until incorporated.
2. Pour half of the mixture into another large bowl. In one of the bowls, add the orange food colouring and orange flavouring, using a spatula to combine until the mixture is fully saturated with orange. Do the same with the other bowl, using the black colouring and anise extract.
3. Pour half of the orange mixture into the bottom of a freezer-safe container, such as a standard loaf pan. Drop half of the black mixture in spoonfuls on top of the orange. Using a spoon or a knife, create gentle swirls between the two colours. Repeat with the remaining orange and remaining black mixture.
4. If using a loaf pan, gently press a piece of parchment paper on top of the ice cream. Freeze the ice cream for 5-6 hours. The longer the ice cream is in the freezer, the harder it will become.

Ice cream will last in the freezer for up to 2 weeks.