HONEY PHYLLO ICE CREAM CUPS

Honey Phyllo Ice Cream Cups image

Yield Serves 6

Number Of Ingredients 10

Cups
Nonstick vegetable oil spray
9 tablespoons (1/2 stick plus 1 tablespoon) unsalted butter
3 tablespoons honey
5 sheets fresh phyllo pastry or frozen, thawed (each about 12x18 inches)
Topping
1/3 cup honey
2 tablespoons fresh lemon juice
1 1/2 pints (about) vanilla, strawberry or peach ice cream or frozen yogurt
Assorted berries or thinly sliced peaches

Steps:

For Cups:
Preheat oven to 375°F. Spray 2 heavy large baking sheets with nonstick vegetable oil spray. Arrange three 3/4-cup ramekins or custard cups upside down on each sheet, spacing evenly. Spray outside of ramekins with vegetable oil spray.
Stir butter and honey in small saucepan over low heat just until butter melts and mixture is smooth. Place 1 phyllo sheet on work surface (cover remainder with plastic and dampen towel). Brush butter mixture over sheet. Cut sheet into six 6-inch squares. Stack 5 squares, with points of each going in different directions (reserve 1 square for next cup). Lift stack; place stack, buttered side down, on 1 ramekin. press stack firmly, molding to ramekin. repeat buttering, cutting, stacking and shaping with remaining phyllo, using 5 squares for each stack and making a total of 6 cups. Brush outside of phyllo with butter mixture.
Bake until phyllo is brown and crisp, about 14 minutes. Immediately run spatula under edges of phyllo to loosen. Transfer baking sheets to racks; cool 10 minutes. Slide spatula under phyllo and ramekins and lift from baking sheet. Remove phyllo from ramekins and place upright on baking sheets; cool completely. (Can be prepared 3 hours ahead. Let stand at room temperature.)
For Topping:
Whisk honey and lemon juice in small bowl to blend.
Place phyllo cups on plates. Place 1 scoop ice cream in each. Spoon fruit around ice cream. Drizzle with topping.