For the Ice Cream:
Chill a 9x5x3 metal loaf pan in the refrigerator.
Whisk together the sweetened condensed milk, vanilla, and salt together in a large bowl.
Whip the heavy cream with a mixer on high speed until peaks form, 2-3 minutes.
Add one cup of the whipped cream into the milk mixture and stir until thoroughly combined.
Fold the milk mixture back into the heavy cream and mix with a spatula until completely blended together.
Pour mixture into the chilled loaf pan, cover with plastic wrap, and refrigerate for 2 hours.
Remove from refrigerate and add broken chocolate covered pretzel pieces on top. Mix in with a plastic spatula until well mixed. Top with a few more pretzel pieces, replace plastic wrap, and put back into the refrigerator.
Refrigerate until frozen, another 2-3 hours.