No Churn Peanut Butter Crunch Ice Cream

Peanut Butter Sauce:

In a small saucepan over medium heat, combine the heavy whipping cream, corn syrup, sugar and vanilla until the sugar is completely dissolved and the mixture is smooth.
Remove the saucepan from the heat and allow the mixture to cool completely.
Add the peanut butter to the mixture and keep stirring until the peanut butter is well blended in. It will have a grain texture but that is normal. Refrigerate the sauce to chill.

For the Ice Cream:

Whisk the condensed milk, 1 tablespoon of heavy cream and the salt in a large bowl until smooth.
Beat the remaining 1 1/2 cups heavy cream in another large bowl, with mixer on high speed until stiff peaks form, 1 - 2 minutes.
Fold 1/2 of the whipped cream into the condensed milk mixture gently with a rubber spatula until combined. Then fold in the remaining whipped cream until no white streaks remain.
Drop spoonfuls of the peanut butter sauce on the whipped cream mixture and sprinkle all but 1 tablespoon of the toffee bits. Drag a rubber spatula thru the mixture to lightly swirl.
Spoon the ice cream mixture into a freezer safe loaf pan (I used a metal pan) or a baking dish.
Spoon the remaining peanut butter sauce onto the ice cream mixture and sprinkle the remaining tablespoon of toffee bits. Lightly drag the rubber spatula thru the top to swirl.
Cover with plastic wrap and freeze until firm, at least 6 hours or overnight.