Combine the strawberries, sugar, and lemon juice in a medium saucepan over medium heat. Cook, stirring every now and then, until the fruit cooks down and thickens to a compote, 15 to 20 minutes. Let that cool.
About 20 minutes before youâ€™re ready to serve, scoop the ice cream out into a bowl and let it sit at room temperature until itâ€™s a sort of soupy, slushy, half-frozen consistency. Swirl in the compote and serve.
Edited: October 14th, 2009