In a large bowl, whisk together the vanilla condensed milk, and salt.

In a medium bowl, beat cream with an electric mixer, until stiff peaks form, about 3 minutes. With a rubber spatula, gently fold whipped cream into the condensed milk mixture. Fold in the toffee pieces.

Transfer to a 4 1/2 x 8 1/2-inch loaf pan. Cover tightly with plastic wrap and freeze until firm, at least 12 hours.

Let ice cream stand at room temperature for 10 minutes before serving.