Is rapid cooling and thawing worth it?
This sounds like a lot of time and effort, that, for home use, might not be worth it.  Freezing as quickly as possible is generally recommended, but even with an ice bath first, you are not going to be able to freeze quickly enough to make that much of an impact using a home freezer.  At home we have more control over how a product is thawed.  For example, see this question/answer.  I would say that rapid thawing is probably where you lose quality, though I will admit that I often use the circulator to thaw meat that I forgot to remove from the freezer a day in advance.  Would I notice quality difference in a side-by-side comparison?  Maybe, but sometimes convenience outweighs a slight difference in the final product.