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I L T A N E T . O R G
Partner Advisory Council
C H A I R P E R S O N
Ray Zwiefelhofer, Worldox
rzwiefelhofer@worldox.com
C O - C H A I R P E R S O N
Megan Kennedy, InMailX
megank@inmailx.com
A T - L A R G E
Dean Leung, iManage
dean.leung@iManage.com
A T - L A R G E
Phil Homburger, Lawbase
phil@lawbase.com
A T - L A R G E
Scott Christensen, Olenick & Associates
schristensen@olenick.com
P L A T I N U M
Michael Kraft, Kraft & Kennedy
kraft@kraftkennedy.com
G O L D
Lisa Stone, Fireman & Company
lisa.stone@firemanco.com
S I L V E R
Megan Kennedy, InMailX
megank@inmailx.com
B A S I C
Chris Hildreth, ESP Legal Technology
Professionals
childreth@esp-ca.com
R E P F O R N E W B U S I N E S S P A R T N E R S
Brian Stearns, Workstorm
bstearns@workstorm.com
C O N S U L T A N T
Amy Juers, Edge Legal Marketing
ajuers@edgelegalmarketing.com
E M E A
Denise Prior, Tikit
Denise.Prior@tikit.com
Dawn's Southern Lemon Balm
Ice Cream
I N G R E D I E N T S :
a 'hand full' of lemon balm leaves –
minced tiny
2 lemons – zested
2 full lemons juiced
2 cups of heavy whipping cream
1 - 14oz can of condensed milk
A pinch of salt
1/8 cup sugar
½ cup of whole milk
Mix altogether and place in your ice
cream freezer and follow your freezers
instructions.
When it is finished it will be the
consistency of soft serve, so if you like
your ice cream harder, place in the freezer
for a couple more hours.
Garnish with a fresh Lemon Balm leaf and
a couple long lemon rind slivers, and serve!
Serves 4 to 6 depending on appetite.
