Honey Phyllo Ice Cream 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)
- 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
- Preheat oven to 375F.
- 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.)
- 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.
vegetable oil spray, butter, honey, phyllo pastry, honey, lemon juice, pints, berries
Taken from www.epicurious.com/recipes/food/views/honey-phyllo-ice-cream-cups-684 (may not work)