Freeze distillation a.k.a. freeze your beer and take out the frozen bits!
Honestly, it wasn’t that great. It was certainly edible, but even when dunked in some tonic, I felt like it wasn’t much more than a novelty item. Your view might depend on how much you like gin/juniper.
That being said, I think the problem was the bitterness the juniper berries imparted. I steeped the berries in the cream for a very very very long time. Maybe blanching them first like they were spinach or tea might have taken some of the bitterness out.
Recent press mentions:
Time Out New York: Covered in an article on underground foods. How edgy are we, ‘eh?
Brooklyn Paper: Right over here - which is accompanied by a picture in which I look like an incredibly rude and pompous ice cream magnate. Accompanied by a recipe for Laurel’s Ginger Blackberry (previously on the blog).
Honestly, I love everything by Cuisinart. This is their cheapest, and some members of ICC have had good results with it.
On the other hand, I think people have had success with absolutely every machine under the sun. Ice cream is one of those things that’s really ingredient- and process-driven, and as long as you’re using a standard base-goes-in-the-freezer machine I’m sure you can adapt your methods to any quirks your machine throws up!