You will need:

1 Quart heavy cream
3/4 Cup sugar
1 Teaspoon vanilla
1 Gallon ice cubes
Rock salt
Measuring cup and spoons
Mixing bowl
Eggbeater or whisk
Large jar with a lid
Large pot or bowl (this must be deeper than the jar, and at least 6″ larger in diameter)

Whip the heavy cream until it forms soft peaks. Add sugar and vanilla. Pour mixture into the jar, leaving at least 2-3″ of air space for expansion after the mixture freezes. Put the lid on the jar and make sure it is tightly closed. Set the container into the pot or bowl and place ice cubes around it about halfway up. Sprinkle a layer of rock salt on top of the ice. Add more ice to within an inch of the top of the container. Sprinkle another layer of salt on top.

Twist the inner container back and forth, keeping the mixture moving as it freezes. You can rest for a few minutes at a time and then twist some more. Pour off the water as the ice melts, and add more ice to keep it high. Check the mixture after half an hour to see if it is thick enough to be ice cream. Spoon into dishes and serve.

Recipe taken from The Little House Treasury by Carolyn Strom Collins and Christina Wyss Erikson.