Add chilled heavy cream to a blender, and blend until soft peaks form (about 1-2 minutes). Using a rubber spatula, scrape down sides of blender, and continue blending heavy cream until stiff peaks form (about 15 seconds).
Next, add condensed milk, milk, light corn syrup, sugar, vanilla extract, and salt to the blender. Using the rubber spatula, scrape down the sides of the blender again, and lightly mix the ingredients. Continue processing all ingredients in the blender until thoroughly combined, for about 30 seconds, scraping down sides of blender as needed.
Add half of the cream mixture into a loaf pan. Sprinkle the cream in the loaf pan with half of the toffee bits and caramel sauce. Pour the remaining cream mixture on top of the caramel and toffee. Then, top the cream with the remaining toffee bits and caramel sauce. Using a butter knife swirl the cream mixture to incorporate the toffee and caramel.
Press plastic wrap against the surface of the ice cream, and freeze the ice cream for a minimum of 6 hours.
Scoop ice cream into serving bowls, and if desired, top with additional caramel and toffee bits. Serve and enjoy!