1. A confection of water and sugar, flavored and frozen.
1818. Edin. Rev., XXX. 15. Its granular spongy texture … has … the appearance of congealed syrup, or what the confectioners call water-ice.
1844. T. Masters (title), The Ice Book,… with … the most approved recipes for making superior water-ices and ice-creams.
2. ‘Massive ice formed by the direct freezing of water, and not by the compacting of snow’ (W., 1911).
1882. Geikie, Text-bk. Geol., II. II. vi. 111. Water-ice is formed, 1st, by the freezing of the surface…. 2nd, by the freezing of the layer of water lying on the bottom.
