Combine the orange zest and cream cheese in a bowl. Add the sugar and beat well. Add the yogurt, orange juice and salt and whisk to combine and break up any lumps. Add the food color to color the base a nice orange. Chill well.

Make the licorice caramel. Combine the sugar and water in a small saucepan on the stovetop. Heat over medium-high heat until the sugar dissolves and starts to bubble. Do not stir the sugar as it melts and bubbles, but swirl it gently in the pan instead. Just as the sugar starts to turn slightly tan in color, add the heavy cream and anise extract. The mixture will seize up, but it will melt down again. Now stir the caramel together and add the butter. Stir in the food color to turn the caramel black. Remove from the heat and chill to room temperature.

Churn half of this frozen yogurt base at a time according to your ice cream maker instructions. When the frozen yogurt has set, transfer it to a wide container. Drizzle streaks of the licorice caramel over the top and then freeze while you churn the second half of the frozen yogurt base. Add the second batch of frozen yogurt on top of the first frozen batch and let it solidify fully in the freezer. When it’s time to serve, scoop the frozen yogurt perpendicular to the streaks of caramel so you can see the tiger tail design.