If your freezing the fruit for 48 hours or more, you could just treat the must with camben tablets for 24 hours before pitching.
I would recommend going large with 5 gallons if you can get the ingredients, just keep everything sanitized and let it ferment well. The reason being meads take so long to make, if you only do one gallon your be upset at yourself a year from now when you want more.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.