Ices may be broadly divided into two classes, viz., cream ices and water ices. The former are sometimes composed almost entirely of cream, sweetened, flavored and elaborated in a number of ways, but more frequently the so-called "cream ice" consists principally of custard, more or less rich according to respective requirements, with the addition of fruit pulp, crystallized fruit, almonds, chocolate, coffee, liquors, and other flavoring ingredients. Water ices are usually prepared from the juices of fresh fruit mixed with syrup, fruit syrup, or jam, sieved and diluted with water or syrup. In addition to these, there are the demi-glacè or half-frozen compounds, now largely introduced into high-class menus under the names of sorbet, granite or granito, and punch. This variety is always served immediately before the roast, and always in small portions in sorbet cups or glass, never molded; and alcoholic liquors are more or less used in their preparation. Parfaits, mousses, and souffles differ from ordinary ices, inasmuch as the cream preparation is at once molded and placed on ice, thus omitting the ordinary preliminary freezing process. In these, as in dessert ices, new combinations and molds of original design for their use are being constantly introduced, but as the principal constituents of the preparations remain unchanged, they present no difficulty to those who understand the general principles of ice making.