Better than what you can get at the store, since you control the quality of the ingredients! Make some for your own use and make some for a friend--perfect for gifting!
Split each vanilla bean lengthwise and place in a glass bottle (see note). If they don't fit, you can cut them into smaller pieces.
Pour vodka (or alcohol of your choice; see note) in the bottle with the beans. Make sure the vanilla beans are completely submerged.
Place the bottle at room temperature in a dark place to do its thing. Pull the bottle out and shake it once or twice a week. After 8 weeks, the vanilla extract is ready for use. The flavor will continue to develop as long as you leave the beans in the bottle. Remove the beans when no longer submerged, as they could mold when not in the extract.Enjoy!
Notes
Note on vanilla beans: You can easily scale this recipe up or down for your needs! I use one vanilla bean per ounce of alcohol as a rule of thumb. Your vanilla beans should be plump, soft (should be able to bend them without them breaking), and dark brown to nearly black in color. They will also smell fantastic! Beans from Madagascar are my favorite for vanilla extract, but use what you like! If you can't see/smell the beans in person, make sure you're buying from a reputable source. I always buy from companies that grow sustainably and use fair trade practices. The beans that I purchased for my last batch of vanilla extract are these here.Note on alcohol: 70 proof/35% alcohol is recommended. If you prefer, you could also use bourbon, rum, or brandy. Any brand and quality will do (so no need to splurge on the expensive stuff)!Note on glass bottles: The vanilla beans do take up a little space in the bottle, so I go with an 8.5 oz glass bottle like this one here for steeping my vanilla extract. You can use the vanilla extract straight from this bottle, or split it between two smaller 4 oz. bottles like these here once it's ready for use.