Remove, discard peel and pith from lemon. Discard seeds; chop lemon. Combine lemon, berries, sugar, ginger, pepper in saucepan. Bring to boiling. Reduce heat slightly; cook at slow boil, uncovered, 25 minutes, until syrupy. Let cool (about 1-1/2 cups jam).
1 tablespoon jam, 1/4 cup ice cream, 2 tablespoons jam, 1/4 cup ice cream, 1 tablespoon jam. Place in freezer until serving, or up to 1 day. Garnish.
