1 tablespoon sugar
1/2 cup half & half
1/4 teaspoon vanilla
6 tablespoons rock salt
1 pint-size Ziploc bag
1 gallon-size Ziploc bag
Make sure you buy the ziplock brand or the heavy duty/freezer baggies. They hold up a lot better than the store brand for this project.
Fill large bag half full of ice, and add rock salt. Seal bag.
Put milk, vanilla, and sugar into the small bag, and seal it.
Shake until the mixture is ice cream, (approx. 5 minutes). (Suggestion: Shake it outside. I did not have the ziplock brand or the freezer bags and the bags got holes in them. The salt water dripped on the kitchen and patio floor.)
Wipe off the top of the small bag, then open it carefully, so you do not get any of the salt into the ice cream.