Ice cream stabilizer - locust gum - use and cooking procedure
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.