Definitely Skyy - you want a vodka with very little taste of it's own. The type of bean doesn't matter as much as how many you use - don't skimp on the beans.

Cut the beans lengthwise using clean scissors, if they're large beans cut them into 4 strips. Scrape whatever is on the scissors into the vodka. Put the strips into a glass jar that you can get a small pair of tongs into.

Put the strips in the jar, cover with vodka, cap tightly and shake. Put the jar where you can see it, but it doesn't get any sun or sit under lights too much. Shake it once a day for at least a week. Check a strip to see if it's softening.

When the strips have become saturated and soft this is when you scrape the bean. Use a bamboo skewer and the seeds will scrape out easily. Leave everything in the jar after scraping, keep shaking it every day. After another week check it - is it fragrant? Taste it - does it have an intense vanilla taste? When you feel it's ready (I always let mine steep for a month) it's up to you if you want it strained - if you decide not to strain it put it in the fridge or it will get a little murky sitting at room temp. The difference in baked goods, vanilla comes, etc., was amazing using my own vanilla!