Combine 2 Tbsp sugar, 1/2 tsp vanilla and 1 cup half and half in pint-size ziplock bag and seal it tightly.
Place 1/2 cup coarse salt (table salt worked fine) in a gallon-size ziplock, then fill it halfway with ice cubes.
Place smaller bag inside as well, and seal.
Shake the bags until the ice cream mixture hardens, about 5 minutes.
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