In a small saucepan over medium heat, combine the heavy cream, vanilla pod and scrapings, sugar, and salt until hot and steamy, stirring to dissolve the sugar. Cover and let steep for 20 - 60 minutes to infuse with the vanilla.
Place the yogurt in a medium-sized bowl and whisk smooth.
Strain the cream into the yogurt, whisking to combine. Whisk in the whiskey. Chill the mixture until cold, 1 hour or up to 2 days.
Churn the yogurt mixture according to the ice cream maker’s manufacturer instructions, then scrape into a container, cover, and chill until firm, at least 2 hours and up to several weeks.