Instructions

• 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).