(Replying late after a web search led me to this post)
I'm glad you liked the article, and I hope you've given it a try.
Boiling does change the game and gives you an entirely different product - as Jimmy K notes, it gives a very cooked flavor, and takes a long time and a lot of heat. One thing I've seen done that's related is to ice-concentrate as usual and then boil down the remaining ice/melt down to a syrup that is added back in. That keeps you from wasting the sugars, but it does bring a sort of caramel flavor to the party, which might or might not be welcome.
Another suggestion I've seen - and I don't know if anyone's done this - would be to use the residue/melt as the strike water for a batch of beer, so you start the beer up a few points (my last ice cider batch, the meltwater measured 1.008) and with a hint of apple flavor.