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1
Combine milk, sugar, and cream in large bowl, whisking to dissolve sugar.
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2
Add lemon juice, lime juice, and lemon extract; whisk to blend (mixture will thicken).
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3
Cover and refrigerate at least 2 hours.
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4
(Can be made 1 day ahead.
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5
Keep refrigerated.)
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6
Process mixture in ice cream maker according to manufacturer's instructions.
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7
(Can be made 1 day ahead.
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8
Cover and freeze in airtight container.)
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9
Blend flour, sugar, lemon peel, and salt in processor.
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10
Add butter; using on/off turns, cut in until pea-size pieces form.
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11
With machine running, pour egg mixture through feed tube and blend just until dough forms ball.
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12
Gather dough into disk; wrap tightly in plastic wrap and refrigerate at least 2 hours.
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13
(Can be made up to 3 days ahead.
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14
Keep refrigerated.)
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15
Roll out dough between 2 lightly floured sheets of waxed paper to 1/4-inch thickness.
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16
Peel off top sheet of paper.
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17
Invert crust into 9-inch glass pie dish; peel off paper.
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18
Fold edges under to form rim; crimp edges.
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19
Refrigerate 1 hour.
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20
Preheat oven to 400F.
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21
Mix walnuts, flour, brown sugar, and 1/2 teaspoon cinnamon in medium bowl to blend.
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22
Add butter and rub in with fingertips until coarse meal forms.
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23
Set streusel aside.
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24
Whisk 3/4 cup sugar, cornstarch, nutmeg, and remaining 1 teaspoon cinnamon in large bowl.
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25
Add plums and toss to coat.
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26
Place pie dish on baking sheet.
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27
Brush inside of pie shell lightly with egg glaze.
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28
Transfer plum filling to pie shell, mounding slightly in center.
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29
Sprinkle streusel topping evenly over filling.
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30
Bake pie 15 minutes; reduce oven temperature to 375F.
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31
Bake until filling bubbles at edges, about 35 minutes, covering crust edges with foil during last 15 minutes if browning too quickly.
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32
Cool pie on rack.
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33
(Can be made 8 hours ahead.
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34
Cover and let stand at room temperature.)
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35
Cut pie into wedges.
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36
Serve with ice milk.
