"This quick variation on the classic French dessert requires no baking. These are very rich so a small serving is plenty. I sometimes use chocolate chips instead of butterscotch chips. This can be made up to two days in advance."
Place the butterscotch chips & milk in the top of a double boiler over low heat & stir occasionally until chips melt.Add vanilla & rum & stir until blended & very smooth. Remove from heat & cool to lukewarm.
While butterscotch mixture cools, whip the cream until soft peaks form. Fold about 1/3 of whipped cream into the cooled butterscotch mix. Then fold in remaining whipped cream & divide among 6 small ramekins or pots de creme.
Place in the freezer for at least one hour or up to two days. Garnish w/ chocolate curls.