I've seen cooling paddles in the restaurant supply store. It seems like a really good idea for quickly cooling hot stock, but most of the ones I've seen are too large for my pots. So I'm wondering if anyone has improvised their own cooling paddles. I suppose small water bottles could be filled with water, frozen and plopped into the hot stock. Or a wide-mouth bottle could hold ice cubes, eliminating the need to freeze water.
I'm looking for inspiration -- any ideas? Thanks!