Cherry Ice Cream
Rinse and pit the cherries. Mix cherries with cherry juice and fructose in a pot and simmer over low heat for 5 minutes. Add cinnamon and puree cherries with the juice. Allow to cool. Mix cherry puree with the soy milk and lemon peel.
Process the mixture in an ice cream maker according to manufacturer's specifications until creamy, 40-45 minutes. Optionally, place mixture in a metal bowl and freeze 3-4 hours, vigorously stirring with a whisk every 20-30 minutes. Serve garnished with fresh cherries, if desired.