1 large (2-pound, 7 ounce) coffee can with lid
1 (1-pound) coffee can with lid
1 pint half-and-half or light cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
6 to 7 cups crushed ice
3/4 cup rock salt

In the smaller coffee can combine ingredients and stir well. Put lid on tightly.

Place a thin layer of crushed ice on the bottom of the larger can. Sprinkle with 1 tablespoon rock salt. Place the small can inside the large can. Pack area between the cans with crushed ice and rock salt, using 2 tablespoons rock salt for every cup of ice. Put the lid tightly on the large can. Roll the can back and forth 10 to 15 minutes on a countertop or floor.

Lift out smaller can and carefully remove the lid. Scrape down sides and stir well. If the ice cream is too soft, repack the large can with fresh ice and rock salt. Replace the lid. Roll it back and forth for a few minutes more or until the ice cream is firm.

Makes 2 1/2 cups ice cream.