So, I've come across two additional tricks for blanching.
- You can warm the veggies in a past post-blanche. You can probably even roast them for a little bit to add more flavor.
- You can salt your ice bath. This can help keep the veggies from losing their saltiness and will make the ice bath colder. I didn't have a problem with this last time, but a friend suggested it and has noticed that happening with his stuff (and this fixed it).