The answer is that the more sugar that is added and dissolved in the cream base, the longer it will take to freeze. Sure, the ice cream will take longer, but it's for good reason that you'll get a smoother, creamier ball. Be careful, though too much sugar can have a negative effect; add too much and the ice cream won't harden at all. When sugar is added, the sugar molecules dissolve in the water.
There are fewer water molecules because the dissolved sugar replaced the water molecules. The amount of water molecules captured by ice during the freezing process also decreases. This causes the freezing temperature of the water to decrease and the process to last longer. The sugar molecules will eventually be captured by the ice, but it will take longer.
It is created when the water content of the base begins to freeze; they put the “ice” in the ice cream, giving it solidity and body. The size of the ice crystals largely determines how fine or grainy the ice cream will end up. Therefore, the main objective (other than freezing itself) is to reduce the size of the ice crystals as much as possible.
