Stem, wash and mash the muscadines. Strain and reserve the juice. Put the hulls and pulp in a kettle with a little water; bring to boil and simmer for about 20 minutes (add more water if necessary). Remove from heat and strain through a strainer or a later of cheesecloth. Add this juice to the reserved juice, sweeten to taste with the sugar and add a bit of lemon juice. Put the mixture in ice cream freezer and freeze as you would ice cream.