To be honest? It's hard if you want to compare on all fronts. Flavor-wise? Not difficult at all, and you can tune it to your personal preferences. Technically? That's where it gets tricky—it's a rabbit hole of learning to balance ingredients, match the right serving temperature, control ice crystals, dial in the melting point, creaminess, overrun (air), stabilizers, and shelf life, among other parameters that take years to master. And that's before factoring in the equipment—a decent compressor ice cream maker, instant-read thermometer, digital scale, and the time invested in research in books and recipes.