When ice is to be served from a mould, have the mould ready, chilled and partly buried in salt and ice; then, when the frozen mixture has been well beaten, fill the mould solidly in every part, heaping the mixture a little above the brim; cover with a piece of wrapping paper, a little larger than the top of the mould, over this press the cover down tightly, and bury the mould in ice and salt, using four parts of ice to one of salt. When ready to serve, wash the mould with cold water, to remove the brine, and wipe perfectly dry; take off the cover and the paper, invert the mould on a dish and, if the room be warm, the tin may be slipped from the ice in a few moments. If the mould be put into warm or hot water, the ice melts upon the outside and presents an unsightly appearance.

Sometimes two or more kinds of cream, or sherbets, are placed in moulds, in even layers; when two kinds are used, an ice panachée results; if there be three, an ice harlequin results. When cream of two or more colors is arranged by spoonfuls without order, it is fashioned in pompadour style.

When ices of two colors, either sherbets or creams, or a cream and a sherbet, are repacked in a melon or bombe mould, one as a lining, the other as a centre, the ice is called a bombe glacé.