To prevent the ice in the deep fryer from melting, the ice must be insulated. To do this, crumble the biscuit base and place in a shallow bowl. Use a scoop to divide the ice cream into individual balls.
Roll each individual ice cream ball in the crumbled biscuit crumbs until the balls are completely covered with biscuit crumbs. Then freeze the prepared ice cream balls in the freezer for one hour.
Meanwhile prepare the strawberry sauce. To do this, remove 200 g strawberries from the stalk, cut in half and place in a small bowl. Add four tablespoons of ginger syrup to the strawberries. Mix everything with the hand blender.
The hard frozen ice cream scoops have to be breaded before deep-frying. To do this, set up a breading line with three bowls. Put some flour in the first bowl, the egg in the second bowl and the breadcrumbs in the third bowl.
Now first turn the ice cream scoops in the flour so that the entire surface is nice and dry. Then turn the ball briefly in the egg and then bread the ball with breadcrumbs. This process is repeated once so that the casing is tight and does not burst open during deep-frying. Briefly freeze the breaded ice cream scoops again.
During this time, heat the deep fryer or a liter of vegetable oil in a saucepan. Fry the frozen ice cream scoops in the hot fat until they are golden brown on all sides. Keep the balls constantly in motion.
Serve the finished balls with a little strawberry pulp and, if necessary, with a few plucked peppermint leaves.
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