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Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid ice cream maker attachment).
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In a large blender, add the yogurt, evaporated milk, limoncello, lemon zest, stevia extract, vanilla extract, and butter flavor. Blend until smooth.
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In a tiny bowl, mix together the xanthan gum, turmeric, and salt. While blending, slowly add in the dry ingredients. Puree until completely smooth.
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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).
