Okay, so as someone living in an small apartment, hand crack/rock salt/ice isn't too practical for me.

Does anyone have any good reccomendations for a good ice cream/gelato machine?

Go hereice cream

So far I like this one.

I have the Cuisinart, click, and I like the results. Just need to keep the bowl in the freezer.

I have the Cuisinart Flavor Duo ice cream maker and have always been happy with the results I get from the machine. I keep the two bowls in the freezer and store the machine in a cabinet when not in use. With the two bowls I can make double batches or two flavors at the same time.

Does anyone have tips on making fresh mint ice creams? I have some spearmint and pineapple mint in the garden that I would love to make into ice cream. I did a quick web search on epicurious, but most recipes call for extracts rather than fresh leaves. I'm interested in tips on infusing the mint flavor without getting a grassy or bitter taste.

If money is no object, then this. Otherwise, I have that same Cuisinart ICE 20 that most people do (sometimes you'll see refurbished ones for as low as $25). I've made a lot of ice creams and sorbets with that Cuisinart. I'm not always that pleased with the results, though. I agree with the verdict of this article, that the Cuisinart 20 does a pretty poor job with French style ice cream (haven't tried a Philly style one). The results aren't inedible, by any means (I seem to be the only one that thinks there's anything wrong with them when I serve them to people), but they aren't ice cream perfection either. The best ice creams have been those where there is some ingredient that helps cut down on ice crystals (peanut butter, white chocolate, etc). Been trying a few tricks and tips to improve things lately, though, (it's getting out of hand-- I just got ahold of some stabilizer ). I'll post my results here (the peach-bourbon ice cream base is cooling in the fridge right now).

That machine works a lot better for smaller batches - don't believe it when the lit says it makes up to 1 1/2 quarts. I make no more than half a quart at a time and it works fine.

I have the same one and have the same results - my go to is a White Chocolate Mint ice cream I got from a class at L' Academie. It's the only one that somes out right every time.