Peppermint ice cream
300 ml (10.14 fl oz) milk
200 ml (6.76 fl oz) cream
50 g (1.76 oz) sugar
10 g (0.35 oz) corn starch
4 drops of peppermint oil

Strawberry coulis
150 g (5.29 oz) strawberries
200 g (7.05 oz) sugar

Royal icing
60-90 g (3.17 oz) icing sugar
60 g (2.12 oz) caster sugar
30 g (1.06 oz) egg white
3 drops of peppermint oil

Instructions

Peppermint ice cream
Boil all the ingredients for 1-2 minutes.
When the ice cream is cool, refrigerate for at least 3 hours.
Churn in an ice cream maker.
Pour into molds and freeze until hardened, approximately 6 hours.

Strawberry coulis
Boil the sugar and strawberries for a few minutes. Do not press on the strawberries too much.
Strain the coulis and refrigerate the it until it is thick.

Royal icing
Draw a lace design on a paper and put a quarter of a baking paper on top.
Prepare a boiling pot of water with a heat proof bowl on top to make a water bath. Put the egg white and caster sugar in the bowl. Stir constantly until the mixture reaches 72° C (161.6 degrees Fahrenheit). Take the bowl off the heat and continue to whisk until the mixture is cool.
Add the peppermint oil and some of the icing sugar.
Whisk by hand while adding more icing sugar in small batches and whisking a minute inbetween each batch. Continue until the icing is thick enough to hold stiff peaks, but still soft enough to flow though a piping bag.
Put the icing in a piping bag with a very small tip, approximately 2 mm.
Pipe on top of the see through baking paper with the drawing underneath.
Drape the baking paper with the piped icing over a ring mold.
Repeat for all 4 royal icing sculptures.
Let them dry overnight in room temperature. If the weather is humid, let them dry for 24-48 hours.

Assembly
Unmold the ice cream onto the plates and then drizzle the strawberry coulis on top.
Serve with the royal icing sculpture.