Ice cream stabilizer - locust gum - use and cooking procedure I have a locust gum (powder). I searched online and it needs to be heated at least to 165 F to properly hydrate the gum.
I have a few questions:


should I still use eggs in the recipe? Won't it be too gummy?
should I cook all liquid ingredients, including fruit, with the locust gum so all liquid is incorporated by the gum?
how long should I cook it? Just until it reaches the right temperature? Or keep cooking like 20 minutes? Is there a minimum and maximum?


I could not find much clear directions on how to use it for ice cream, bit this site helped a lot: http://icecreamscience.com/locust-bean-gum-in-ice-cream/#44_heating_and_hydration
'm just trying to get more real experience from others.

Thank you for any help!
LBG hydrates at 80C (176F); which might be a bit high for eggs. You should simply the cook the milk+cream with LBG until it hydrates and thickens; then proceed with your recipe, i.e while tempering the eggs at the right temperature as the mixture cools down...

I would mix in the fruits at the end to the cold mixture, as heat can alter the taste of fruit greatly.