Directions

1. Fill 4 molds with plain water to the fill line. Freeze molds for 12 to 24 hours.
2. In a large bowl, combine 1 can evaporated milk, 1 can sweetened condensed milk, 1/2 cup (125 mL) heavy cream, caramel extract and salt. Whisk until well combined. Chill for at least 1 hour until very cold.
3. Add 1 cup (30 g) crispy rice cereal to a bowl. Melt 1/2 cup (92 g) white chocolate in a separate glass bowl in the microwave, stir every 30 seconds until smooth. It should be pourable by 1 1/2 minutes. Add 1 tsp. (2.6 g) cardamom powder to melted chocolate and stir. Drizzle cereal with the warm chocolate. Stir until evenly coated. Coat with 1/4 cup (30 g) powdered sugar and mix until combined, breaking up any clumpy bits with a spoon. Sift out excess powdered sugar and let cool completely and set aside until use.