Separating cream from raw milk does not have high yield. This should be easier when the milk is concentrated, as we want to separate the watery part of milk, which is already disappeared in evaporated milk. I have not seen any guide for getting cream from evaporated milk.  I have two questions:   Is it possible/easy to get cream from evaporated milk (it should be tricky)? Is it possible to use evaporated (concentrated) milk instead of cream in recipes like ice cream?   In general, I am curious why evaporated milk is not popular in recipes. Preparing evaporated milk from raw milk is not difficult (even at home). It can be prepared much easier than cream with better yield.  NOTE: My question is about evaporation of raw milk, not commercial canned evaporated milk. In other words, I am referring to high-fat evaporated milk. 
Even if you produce your own evaporated milk, it is highly unlikely to help you in separating the cream, because it is only reducing the water phase of milk; it doesn't change the fat phase.    Nothing in this process makes the cream easier to separate from the water phase.  You may be able to use the reduced product in some recipes where cream is called for, but it is not going to whip, and it will now have a cooked flavor from the cooking necessary to do the evaporation.  You certainly could use it in a frozen dessert similar to ice cream, but it will bring the cooked flavor, and have a slightly different texture due the different balance of sugars, proteins and fat compared to cream. 