Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid ice cream maker attachment).
In a large blender, add the yogurt, evaporated milk, limoncello, lemon zest, stevia extract, vanilla extract, and butter flavor. Blend until smooth.
In a tiny bowl, mix together the xanthan gum, turmeric, and salt. While blending, slowly add in the dry ingredients. Puree until completely smooth.
Churn the fro yo according to your ice cream makers’ instructions. Scoop the fro yo into a freezer-proof container, cover, and freeze until it’s the texture you prefer (usually ~3-4 hours). Scoop, serve, and enjoy! If frozen solid, the best method to thaw is to place the fro yo in the fridge for a few hours (this way, the entire ice cream is scoopable, unlike thawing ice cream on the counter, where only the edges will be scoopable).
