Using Frozen Egg Yolks

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The original was posted on /r/icecreamery by /u/skibearz on 2023-06-23 15:46:28+00:00.

I had a few frozen egg yolks, and defrosted them and used them in my ice cream base this week. However, there were a lot of very small egg yolk chunks that were strained out as I added the cooked-egg-milk-sugar mixture to the cream. I think the final product will be ok, but I was a bit sad that it could be missing out on fats / proteins / whatever else eggs add.

Is this typical of defrosted egg yolks, or did I defrost them incorrectly? Haven't had many issues with regular egg yolks, fwiw!