I use a recirculating immersion chiller to get it down from boiling to around 100F. It is in series with a prechiller that sits in a bucket. Once I am in the 100F range, I dump ice water into the prechiller bucket to bring it down to pitching temp. I am usually completely chilled within an hour or so. When it is over 100*F ambient I just chill as much as a I can and then put it in the fridge over night.
I get my water down to 100 or less depending on the weather, then switch to a pond pump and recirculate ice water. Last summer on a mid 90s day I went from boiling to 65 in half an hour.
My last two batches I used a cooler with ice water and a submersible utility pump connected to my IC. Used two 20 lb bags of ice (it helps having a Lang Ice House nearby) and got the wort from boiling down to 70F within 20 - 25 minutes. Wastes sooooo much less water.
I’m currently freezing gallon jugs of water in the freezer compartment of the kegerator to use next time in lieu of having to buy bags of ice. I’m hoping 4 or 5 should do the trick.