Place 3 tablespoons sugar, l c light cream (half and half) and 1/2 tsp. vanilla in a quart-size heavy zip-top plastic bag and seal.
Place that bag in a gallon size heavy zip-top bag. Layer ice and rock salt in the gallon bag and seal.
Toss the bag back and forth for approximately 10 minutes, and voila, it's ice cream. Serves 2 hot kids (or adults.)
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