Chilling the Wort

I'm new to this and took a class recently. I was told to put my gallons of spring water in the freezer to "cheat" a little in cooling the wort to ferm temp once it was added to the primary. I cooled the wort in an ice bath in the sink to bring the temp down to under 160 in about 5 minutes to achieve the cold break and left it cool in the ice bath for about 30 minutes. I added to wort to the primary and then added the gallons of spring water I had chilling in the freezer and fridge. Problem is, it made the beer too cold and when I added everything to the primary my temp was way below ferm temp, like 48 degrees. I used a heating pad under the primary to warm the beer up to 58 and pitched the yeast cool, on blog advice I read on this site. The fermentation started within 10 hours and remained steady. I just wanna make sure cooling the wort too low and bringing it back up won't hurt the brew. It's a coffee porter, partial grain brew. Thanks!

Cooling it and bringing it back to the proper temp is fine. An immersion chiller is worth every penny.

Thanks! Wanted to make sure it wouldn't cause any "off" flavors.

Perfect! I wish I could do so well.