While I don’t have a sweet tooth, I love ice cream. In the same way that most chefs love making bread, it’s the process that I find really enjoyable. We always have a few (with varying degrees of sweetness) on the menu at IGNI. After the fire and smoke of the rest of the food they feel like a pretty, fresh way to finish a meal. The centre of Geelong is full of old pepper trees, the result of a council planting initiative a while back no doubt, and the young leaves for this ice cream come from the massive established tree by the church on my way to work. Full of essential oils, the leaves have a delicate, peppery flavour when fresh that intensifies when dried out.