The ingredients for this gluten-free cake are measured in grams for greater precision. Adding frozen cake pieces to frozen gelato ensures that the gelato does not melt and the cake does not become soggy or deteriorate.
Preheat oven to 325 degrees. Cut kernels from ears of corn; reserve cobs. On a baking sheet covered with parchment paper, roast corn kernels until slightly golden, about 10 to 15 minutes. Let cool, then purée in a blender until smooth. Set aside.
In a small saucepot, bring water to boil over medium-high heat. Add mint leaves and blanch for 20 seconds. Quickly remove, draining into a colander, and place leaves in a bowl of ice water to chill. Transfer to a paper towel-lined plate and pat dry.