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.
The ice cream can remain frozen in an aright container for up to 2 weeks.