Combine cream, sugar, and vanilla in quart sized Ziploc and seal well.

Fill a gallon sized Ziploc with ice cubes, add the salt. Put the quart bag inside the gallon and seal well. Roll inside a towel and twist ends creating handles.

Shake until the cream mixture thickens into ice cream, about 10 minutes.

Remove quart sized bag and scrape out ice cream (turn inside out to get it all). You can then stir in your favorite additions, like Salted Chocolate Pretzel Toffee Bark pieces or Thin Mint Cookies if you happened to have some lying around.