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1
Prepare the ice cream: Let the ice cream soften slightly at room temperature, 5 minutes.
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2
Transfer to a stand mixer fitted with the paddle attachment and beat until creamy but not melted, about 1 minute.
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3
Add 1/2 teaspoon peppermint extract and the crushed candy canes and beat until just incorporated, about 30 seconds.
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4
Transfer to a small metal baking dish or loaf pan, cover and freeze until firm, 1 to 2 hours.
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5
Meanwhile, preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
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6
Using a bowl or cake pan as a guide, trace an 8-inch circle onto the parchment with a pencil, then flip the parchment over (the circle should still be visible); set aside.
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7
Make the meringue: Fill a medium saucepan with 1 to 2 inches of water and bring to a simmer over medium-high heat; remove from the heat.
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8
Combine the egg whites, sugar and salt in a large heatproof bowl and set over the hot water (do not let the bowl touch the water).
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9
Whisk until the egg whites are foamy and hot, about 5 minutes.
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10
Remove the bowl from the pan and beat with a mixer on medium speed until stiff and shiny, about 10 minutes.
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11
Beat in the remaining 1/2 teaspoon peppermint extract until combined.
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12
Transfer the meringue to a pastry bag fitted with a 1/2-inch round tip.
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13
Pipe in a tight spiral onto the prepared parchment-lined baking sheet, starting in the middle of the circle and working toward the outer edge.
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14
Pipe more meringue around the outer edge of the circle to build up the side about 2 inches high.
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15
Dip a small paintbrush or toothpick in the food coloring, then drag it around the meringue spiral to create streaks.
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16
Repeat several times.
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17
Bake until the meringue is just firm but not brown, about 1 hour.
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18
(If it starts browning, reduce the oven temperature to 275 degrees F.) Transfer to a rack and let cool completely.
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19
(The meringue will continue to harden as it cools.)
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20
Carefully invert the meringue onto a platter and gently peel off the parchment.
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21
Invert again and set on the platter.
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22
Top with scoops of the prepared peppermint ice cream and sprinkle with more crushed candy canes.
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23
Freeze until ready to serve, up to 2 days.
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24
Photographs by Johnny Miller
