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!