Up has the BEST intro of any movie I have ever seen. Hands down. If it were a short film and it were just that, it would be beautiful and amazingly sad. I always debate if this is actually my favorite Pixar movie. Something special happened on this watch. DisneyMeals discovered an easter egg that to my knowledge (and my searches on the internet) has not been discovered before.
When Carl and Russel are in The Spirit of Adventure, Muntz has his dog Epsilon (who is an amazing chef) make them a meal. Well, turns out that the meal he makes for Carl and Muntz is one of the very dishes from Ratatouille! You can see our recipe here! If it weren’t for the fact that I have to pay close attention to all the food show, I would have totally missed it!
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- Carl’s ice cream (butter brickle)
- Fenton’s Chocolate ice cream
- Dog treats
- Mentioned a cherries jubilee –
- Orange juice
- Scallops from Ratatouille
- Hot dog
- Fruits and veggies
- Chocolate bar
Carl’s Butter Brickle Ice Cream
Russel tells a story about how his dad and he used to go get Fenton’s ice cream. His dad would get Butter Brickle and Russel would get chocolate. At the end of the movie, it shows Carl and Russel at Fenton’s. Carl has the Butter Brickle and Russel has the chocolate.
I’ve never had Butter Brickle Ice Cream, nor had I ever made ice cream by myself. I think I might do it more often. And Butter Brickle is a great flavor!
- 2 cups half-and-half
- 1 cup brown sugar
- 2 + 1 tablespoons butter
- 1⁄2 teaspoons rum flavor extract
- 1 teaspoon vanilla extract
- 2 cups whipping cream
- 3⁄4 cup toffee pieces
- In a medium saucepan, combine half & half, brown sugar, and 2 tbs butter.
- Stir constantly over low heat.
- When mixture becomes bubbly around the edges of the pan, remove from heat.
- Chill this mixture along with the bowl of your ice cream freezer.
- Add whipping cream, 1 tbs butter and both extracts. Mix in Ice Cream maker according to instructions.
- Freeze in airtight container.
- Add toffee bits after freezing process.
Russel’s Chocolate Ice Cream
Here’s a recipe for Russel’s Chocolate
- 1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
- 3 cups half-and-half
- 1 cup heavy cream
- 8 large egg yolks
- 9 ounces sugar
- 2 teaspoons pure vanilla extract
- Chocolate bar pieces (optional)
- Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine.
- Add the remaining half-and-half and the heavy cream.
- Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
- In a medium mixing bowl whisk the egg yolks until they lighten in color.
- Gradually add the sugar and whisk to combine.
- Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added.
- Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.
- Pour the mixture into a container and allow to sit at room temperature for 30 minutes.
- Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
- Pour into an ice cream maker and process according to the manufacturer's directions.
- Add the chocolate bar pieces
- Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Epsilon’s Cherries Jubilee
This was never shown, but when Carl and Russel are trying to duck out of Muntz’s company after dinner, he says they should stay for dessert, because Epsilon makes a wonderful Cherries Jubilee. So along with the ice cream theme of Up, here’s Cherries Jubilee.
- 1 pint vanilla ice cream
- 1 pound fresh, ripe sweet cherries, such as Bing
- 1/2 cup sugar
- 1 lemon
- 1/3 cup golden rum
- Evenly scoop the ice cream into 4 dishes or decorative glasses and put in the freezer until ready to serve (this can be done up to 4 hours ahead).
- Wash and pit the cherries.
- Put the cherries and sugar in a large skillet.
- Peel 2 strips of zest from the lemon in wide strips with a peeler and add to the cherries.
- Squeeze the juice of half the lemon over the top.
- Stir to combine evenly.
- Cover and cook the cherries over medium-low heat until the sugar dissolves, about 4 minutes. Uncover and cook over medium-high until cherries get juicy, about 5 minutes more.
- To flambe the rum: If cooking over a gas flame, pull the pan off the heat and add the rum. Ignite the alcohol with a long match or one held with tongs. Swirl the pan slightly until the flames subside, about 30 seconds.
- If cooking over an electric stove, put the rum in a small sauce pan. Warm it over medium-low heat and carefully light it with a long match or one held with tongs.
- Pour the lit rum over the cherries, and swirl the pan lightly until the flames subside, about 30 seconds.
- Ladle the cherries and their juices over prepared ice cream scoops. Serve immediately.
Will it Make you Want to Tie A Bunch Of Balloons on your House?
I really like making ice cream. Both ice creams were amazing (I think I perfected the butter brickle, whereas my wife preferred the chocolate). And Epsilon’s cherries jubilee was truly to die for.
Butter Brickle – 9/10
Chocolate – 9/10
Cherries Jubilee – 9.5/10