Honey Phyllo Ice Cream Cups

Preparation

1. For Cups:

   Step 1

   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.

   Step 2

   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.

   Step 3

   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.)

2. For Topping:

   Step 4

   Whisk honey and lemon juice in small bowl to blend.

   Step 5

   Place phyllo cups on plates. Place 1 scoop ice cream in each. Spoon fruit around ice cream. Drizzle with topping.