Place the crème fraîche in a medium freezer-safe mixing bowl and set aside.

In a separate bowl, combine the granulated sugar, dextrose, skimmed milk powder, and the ice cream stabilizer until uniformly integrated. Set this dry mixture aside.

In a medium saucepan, heat the whole milk and heavy cream over medium-low heat until just simmering. Slowly introduce the dry mix, stirring continuously. Allow it to gently boil for one minute, then lower the heat, whisking gently every 2-3 minutes for a total of 10 minutes.

Pour the hot dairy mixture into the bowl of crème fraîche. Whisk vigorously until smooth. Optionally, use an immersion blender for a silkier texture.

Transfer the mixture to a bowl set over an ice bath, stirring every 5 minutes until chilled.

Add the lemon juice, lemon zest, and Limoncello. Whisk until evenly mixed.

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

Transfer to a pre-chilled container and freeze for at least 2 hours.