New Year's dessert "Pavlova" made with meringue and ice cream

Ingredients:

• 4 cups vanilla ice cream
• 1 teaspoon peppermint extract
• 1/4 cup crushed mint candy canes, plus extra for sprinkling
• Whites of 4 large eggs
• 1 and 1/4 cups fine sugar
• A pinch of salt
• Red food coloring

Preparation:

1. Ice cream:
   
   Let the ice cream soften slightly at room temperature for 5 minutes. Transfer to the bowl of a stand mixer fitted with the paddle attachment and beat until creamy but not melted, about 1 minute. Add 1/2 teaspoon peppermint extract and crushed candy canes and beat until smooth, about 30 seconds. Transfer to a small metal baking or loaf pan, cover, and freeze for 1–2 hours to set.
2. Meanwhile, preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper. Using a bowl or cake pan as a guide, draw a 20cm (8-inch) circle on the parchment with a pencil. Turn the parchment over (the circle should be visible); set aside.
3. Meringue:
   
   Fill a medium saucepan with 1–2 inches of water and bring to a boil over medium-high heat; remove from heat. Combine the egg whites, sugar, and salt in a large heatproof bowl and set it over the simmering water (the bottom of the bowl should not touch the water). Beat until the whites are foamy and hot, about 5 minutes. Remove the bowl from the saucepan and beat with an electric mixer on medium speed until thick and glossy, about 10 minutes. Stir in the remaining 1/2 teaspoon peppermint extract until fully incorporated.
4. Transfer the meringue to a pastry bag fitted with a 1 cm round tip. Pipe a spiral onto a prepared baking sheet lined with parchment paper, starting in the center and working toward the edge. Pipe more meringue around the outer edge of the circle to create a border about 5 cm high. Dip a small brush or toothpick in food coloring, then run it along the meringue spiral to create red stripes. Repeat several times.
5. Bake until the meringue is firm but not browned, about 1 hour. If it begins to darken, reduce the oven temperature to 275°F (135°C). Transfer the meringue to a wire rack and let cool completely. It will continue to set as it cools. Carefully invert the meringue onto a serving plate and carefully peel off the parchment. Invert the meringue again and transfer it to a serving plate. Top with scoops of prepared mint ice cream and sprinkle with crushed candy canes. Freeze until ready to serve, up to 2 days.