Set up Nomiku water bath and turn temperature to 85ºC (185ºF).
In a large mixing bowl, whisk together egg yolks, milk, heavy cream, coffee, sugar, vanilla, and whiskey.
When uniform, pour into a freezer-safe zip bag. Seal bag using the water displacement method and submerge in water bath to sous vide for 1 hour.
Remove ice cream mixture from water bath. The alcohol will have separated from the cream so give the bag a good shake until everything is uniform again. Place bag into a cold ice bath until the mixture has completely cooled.
Freeze the mixture in an ice cream maker according to instructions or use our special hack. Add a pinch of smoked salt into the ice cream maker in the last few minutes of churning. If using our hack, garnish lightly with smoked salt upon serving.
Pack into freezer container and cover the top of the ice cream with plastic wrap. Freeze for at least two hours before serving.