Prepare freezer. Make sure your freezer has enough flat surfaces for two rimmed baking sheets or two (9x13-inch) metal baking pans before you start. Metal works better than glass or porcelain because ice cream freezes slowly.
Make ice cream base. In a medium bowl, whisk cream, whole milk, evaporated and salt.
Ice cream in a skillet or saucepan. Place the ice cream base on a baking sheet or pan.
Add flavor or change the base. Sprinkle the extract, jam, or chocolate into the bowl and stir gently. Spread or spread the cookies over the base.
A scoop of ice cream. Fold in one scoop of ice cream for an extra moisture. Hold the long side of the pan toward you. Use a sharp spatula to flatten the ice cream and cut from top to bottom into 3-inch slices.
Use a spatula to scrape the ice cream cone and fold it down. Using tongs, carefully arrange rolled ice cream in a bowl or small ramekin using tongs.
Serve with garnish. The ice cream rolls can be accompanied by whipped cream, sprinkles, cookie crumbs, or chopped fruit.